This is one of the (many) recipes I’ve had sitting on my desk for far too long now and having made it recently, I figured I should *finally* share the recipe!
What I love most about this pork roast, is the leftovers. They’re incredibly delicious cold with a plateful of your favorite greens, dressed simply with a drizzle of evoo, a squeeze of citrus, and some sea salt.
- ¾ cup extra virgin olive oil
- 1 organic orange, zested and juiced
- 4 organic limes, zested and juiced
- 8 cloves garlic, pressed or grated
- 1 cup organic cilantro, rough chopped
- ¼ cup organic mint leaves, rough chopped
- 1 tsp organic oregano
- 2 tsp sea salt
- 3.5-4 lb pork loin roast
- Place ingredients in the bottom of a glass casserole dish to marinate, coating the roast well before covering and refrigerating overnight. Flip the roast at least once in that time.
- Preheat oven to 350° F.
- Remove roast from marinade and lightly pat dry (don't worry about removing any of the herbs sticking to the roast).
- In a large cast iron (or other oven-safe) skillet, heat 1 tb fat of choice to medium-high heat..
- Sear the marinated roast 5 minutes per side.
- Place the skillet directly into the preheated oven and roast about 20-25 minutes per pound or until the internal temperature reaches 160° F (medium).
- Remove roast to a chopping block and let rest 10-15 minutes.
- Slice across the grain and serve.