Caribbean Pork Roast

Caribbean Pork Roast

9

"Cut calories and fat by using the leanest pork cut--pork tenderloin--and this yummy marinade! Roast uncovered at 450 degrees, about 20 minutes per pound for medium doneness (160 degrees)."
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Ingredients

7 h servings 155 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and blend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
  2. Heat oven to 325 degrees F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
  3. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155 degrees. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160 degrees (medium doneness).
  4. Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.
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Footnotes

  • (R)Reg. T.M. of General Mills, Inc. or its affiliates

Reviews

9
  1. 16 Ratings

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Most helpful positive review

I doubled the marinade and left the pork loin in for the full 24 hours. It was great. First time I've ever had marinade penetrate the entire roast. I served it with Hawaiian sweet bread, a sa...

Most helpful critical review

This was good. Not outstanding, but good. Didn't have lime juice, so subbed lemon juice. The marinade smells a bit wierd and not sure if we cared for it served as a sauce after cooking. The ...

I doubled the marinade and left the pork loin in for the full 24 hours. It was great. First time I've ever had marinade penetrate the entire roast. I served it with Hawaiian sweet bread, a sa...

This was wonderful! I used 2 small pork tenderloins and it was done in less than an hour. The flavor was wonderful and it was very moist and juicy, not dry at all. I will use this again!

I made a 4.5 lb pork loin for 10 people, and doubled everything in the recipe. I figured it would take ~3hrs to cook based on my (limited) experience with other recipes for pork loins of this si...

My husband loved this. I'm not a pork eater, and didn't try it...but going on what he said, I could make this again. I didn't think it looked appetizing, what with the green marinade, and it did...

WOW! What a great recipe! A unique blend of flavors. This one goes in the permanent recipe box.

cookobird20 one of the best pork roast recipes. yes, spicy, but good. i found the marinde good the next day for spanish omelet. even the dogs liked the marinade, spicy as it was.

Excellent! Definitely a keeper!

Using the pork tenderloin made the recipe even faster to make, and the flavor was to die for!

This was good. Not outstanding, but good. Didn't have lime juice, so subbed lemon juice. The marinade smells a bit wierd and not sure if we cared for it served as a sauce after cooking. The ...