Margarita Pork Roast
Serves 10
Published in: Tennessean
For the pork:
1 (3-pound) boneless pork loin roast -- well-trimmed
1 cup lime juice (see note)
1/2 cup tequila (see note)
1/4 cup olive oil
3 clove crushed garlic
1/8 teaspoons salt
For the rub:
1 tablespoons dried oregano
1 tablespoons lime zest (green part only)
1 tablespoons cracked black pepper
1 tablespoons brown sugar
1 teaspoons dried thyme
1/2 teaspoons kosher salt
1/8 teaspoons allspice
Place pork in a resealable plastic bag. In a small bowl, combine lime juice,
tequila, oil, garlic and salt; pour over pork. Seal bag and refrigerate 24
hours. Remove pork; discard marinade. Pat pork dry. Heat oven to 350
degrees. In a small bowl, combine rub ingredients; pat mixture over all
surfaces of pork. Place pork in shallow roasting pan and roast 20 minutes
per pound or until internal temperature is 155 degrees. Remove from oven; let
stand 10 minutes before slicing to serve.
Note: To substitute for lime juice and tequila, use liquid margarita
mix.
Makes 10 servings
Preparation time: 15 minutes; marinating time: 24 hours
Cooking time: about 1 hour, or 20 minutes per pound, plus 10 minutes
standing time
Exported from A Cook's Books -- Recipe management for Macintosh
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