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Cuban Pork Roast II

SUBMITTED BY: KITKATY

"There are many variations of this recipe. My sister Helen, who lived in Cuba during the late 50's got this version from a cook in her employ. It is definitely for garlic lovers."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 5 pounds boneless loin pork roast
  • 6 cloves crushed garlic
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried oregano
  • 1 cup dry red wine
  • 10 cloves garlic

DIRECTIONS

  1. In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
  4. Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 160 degrees F (70 degrees C).
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by JDRABIK
I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2003 by Kelle
Taste was good. I added cornstarch to pan drippings for a tasty gravy when reheating... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2005 by LDYDARCUS
I belong to a group that meets every 6 weeks for dinner and converstation. I served this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by SCOTT RAITHBY
I used a pork shoulder roast. Was hesitant to use so much garlic, even though we love garlic.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by CARIN
I really didn't like the flavor of the marinade. I didn't like the rosemary. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by UTRERAJ
This is one of my husbands favorites and my family has requested a copy of this recipe each... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2004 by EKVSMITH
Good - I took previous advise and marinated for 48 hours. The roast turned out a bit dry. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by BN61079
This was very yummy. I only used a 2lb roast, tripled the rosemary (I LOVE rosemary) and left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by GINAH1
Really good and tasty! I used 2 1/2 pounds of pork tenderloin which worked really well. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2004 by JHUBB
My husband and I both agree, we prefer our normal method of cooking pork roast - plop it in... MORE


 
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