Source: dLife

A Cuban-inspired pork roast made with lime juice and orange juice.

Servings

2 lb Pork, roast, top loin, raw (single loin)
0.5 cup orange juice
0.33 cup fresh lime juice
4 medium garlic cloves , minced
1.5 tsp ground oregano
0.5 tsp salt
0.25 tsp black pepper

1 Trim fat from roast, and then place roast in a large resealable plastic bag set in a shallow dish.
2 For marinade, in a small bowl combine orange juice, lime juice, garlic, and oregano, and then pour the marinade over the meat.
3 Seal bag, and turn to coat roast, and then marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
4 Preheat the oven to 325 degrees F and then drain meat, discarding marinade.
5 Place meat on a rack in a shallow roasting pan, and then insert a meat thermometer in center of roast.
6 Sprinkle roast with salt and pepper, and then roast for 1 1/4 to 1 1/2 hours or until the thermometer registers 150 degrees F.
7 Cover meat with foil, and then let stand for 10 minutes (temperature of the meat after standing should be 160 degrees F). Slice to serve.

Add steamed green beans and rice to complete the meal. Note: The marinade in this recipe is incorporated into the nutritional analysis. Since most of this is discarded, the Nutrition Facts are not exactly accurate.