Roasted Pork Loin Cuban Style

How to make Roasted Pork Loin Cuban Style Recipe

For the Pork:
1/4 cup Garlic cloves, chopped
1 tablespoon Black pepper
1 tablespoon Ground cumin
1 teaspoon Salt
1/8 teaspoon Cayenne
2 pounds Pork loin, boneless, preferably shoulder end
2 tablespoons Vegetable oil
1 cup Orange juice

For the Sauce:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/3 cup Black beans, soaked overnight, drained
1 1/2 cups Chicken stock
pinch Cayenne
to taste Salt and black pepper

Method:
Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with the seasoning and marinate for at least 1 hour.

Preheat the oven to 375°F (190°C).

Heat the oil and sear the meat on all sides.

Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce.

Roast the pork until it reaches 145°F to 160°F (60°C to 71°C) internal temperature. Let rest for at least 10 minutes before slicing.

While meat cooks, heat the oil for the sauce over medium heat. Add all the vegetables and cook 5 minutes or until soft.

Add the beans, and stock; bring it to a simmer. Simmer the sauce for about 45 to 60 minutes, until the beans are tender.

Add the reserved pan juice and season with salt and pepper.

Puree half of the sauce and combine with remaining beans; bring back to a simmer.

Season with a pinch of cayenne, salt, and pepper. Serve sauce with the sliced pork.

Roasted Pork Loin Cuban Style