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Rosemary & Sea Salt Focaccia with Roasted Red Pepper Soup

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Cuban Glazed Pork Loin

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Servings: 4

Serving Suggestions: Start with a boneless pork loin, roasted with a citrus-garlic-cumin topping. But, don’t stop there. Make sure to roast extra, turning one cut into three meals.

Ingredients

  3 1/4 - 3 1/2 lb boneless pork loin roast

  1 lime

  2 Tbs frozen orange juice concentrate, thawed

  1 Tbs garlic, minced

  1 Tbs olive oil

  1 1/2 tsp ground cumin

  3/4 tsp salt

  1/2 tsp black pepperUse leftovers for upcoming meals of Pork Tetrazzini and Southwestern-style Pork Tortilla Soup.

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Directions

Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan.

Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.

Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 150°F. Remove from oven and let the roast rest for 10 minutes until the internal temperature reaches 160°F. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.

Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.

Use leftovers for upcoming meals of Pork Tetrazzini and Southwestern-style Pork Tortilla Soup.

Random Safety Tip: Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.


Nutritional Information:

Calories 160

Calories from Fat 4

Saturated Fat 1g 

Cholesterol 80mg 

Sodium 210mg 

Total Carbohydrate 3g 

Protein 26g