Cuban Rotisserie Pork Loin with Peppers and Onions
- 12 medium garlic cloves
- 1/3 cup freshly squeezed orange juice (from about 1 medium orange)
- 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
- 2 tablespoons olive oil
- 2 tablespoons dried oregano
- 2 tablespoons kosher salt
- 1 tablespoon plus 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 (4- to 4-1/2-pound) boneless pork loin
- 4 medium red bell peppers, cored, seeded, and halved
- 2 medium white onions, quartered
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cumin, ground (1 1/3 tablespoon)
- Oregano, dried (2 tablespoons)
- Red bell peppers, medium (4)
- White onions, medium (2)
- Meat
- (4- to 4-1/2-pound) boneless pork loin, boneless (1)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (12)
- Kosher salt (2 tablespoons)
- Kosher salt (1)
- Olive oil (3 tablespoons)
- Drinks
- Lime juice, freshly squeezed (2 tablespoons)
- Orange juice, freshly squeezed (1/3 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published June 1, 2012 (8 months ago).
48 people saved this recipe.
