A hint of spice and citrus give a Cuban flair to this easy pork loin roast.
- 1 boneless pork loin roast (3 lb.)
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 Orange
- 1 lime
- Preheat the oven to 350°F.
- Cover a roasting rack with a sheet of aluminum foil and poke small holes all over with the tip of a sharp knife. Line a roasting pan with heavy-duty aluminum foil and position the roasting rack inside of it.
- Pat the pork loin dry with paper towels and season it liberally on all sides with salt and black pepper. Make four 1/4-inch-deep slits throughout the pork loin. Stuff a garlic clove inside each slit.
- Whisk together the olive oil, honey, chili powder, cumin and coriander in a medium bowl. Zest the orange and lime into the bowl and whisk to combine. Rub the mixture over the surface of the pork loin.
- Pro tip: The zest of an orange should amount to about 2-3 heaping tsp. while the zest of a lime should be about 1 heaping tsp.
- Cut the orange and lime into wedges.
- Position the pork loin on the foil-covered roasting rack. Arrange the oranges, limes and cilantro around the meat.
- Roast the pork loin on the middle rack of oven for 75-90 minutes or until the meat reaches an internal temperature of 138-142°F.
- Check to see that pork loin is done. Remove from oven or add time as needed.
- Discard the oranges, limes and cilantro. Allow the pork loin to rest on the rack for 10-15 minutes. While it rests, it should reach an internal temperature of 145°F.
- Transfer the pork loin to a cutting board. Carve and serve immediately.