Author Notes
OK so I am posting this because my notes say my family loved it. I wrote on a card "Roasted Pork Loin for Carnitas" with no mention of where I found it. I vaguely remember finding a recipe online that had two parts and I was too lazy to make a dry rub so I consolidated the recipe. But now i cannot find such a recipe online. Anyway, long story short, I will make this again and tweak/correct it. —Sadassa_Ulna
Ingredients
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1
4-5 pound pork loin
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1/4 cup
oil
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6
cloves garlic
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1 teaspoon
salt
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1/4 cup
fresh lime juice
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zest of 2 limes
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2 tablespoons
sugar
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1 teaspoon
ground dried coriander
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1 teaspoon
ground black pepper
Directions
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Thoroughly mix all ingredients except pork loin in small roasting pan; add pork and cover. Refrigerate 2-4 hours turning at least once.
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Remove top rack from oven and heat to 450 degrees F. Place uncovered roast in oven with FAT SIDE UP and roast 15 minutes. Flip and roast 15 more minutes.
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Reduce oven to 300 degrees and flip back to FAT SIDE UP.
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Bake another 1-1/2. Remove from oven and tent with foil, use thermometer to confirm center is at or above 150 degrees F. Let stand 15 minutes before cutting.
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Would chunks of shoulder work better than whole loin?
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.
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