Pernil Style Roasted Pork Loin
Pernil Style Roasted Pork Loin
Typically in Latin cuisine, pernil is made out of pork shoulder or leg. This particular Ecuadorian version uses a similar marinade with a boneless pork loin. You end up with nice slices of pork instead of pulled pork. The pork is typically served with boiled potatoes, plantains, tomatoes, and pickl onions. Leftovers are great for sandwiches and tacos.
Ingredients
- 4 lb boneless pork loin roast
- 1 tbsp achiote paste
- 1/4 tsp cloves
- 1 tsp cinnamon
- 2 tsp cumin
- 1 head garlic peeled
- 1 medium onion
- 2 tbsp palm sugar
- 2 oranges juiced
- 1 lemon juiced
- 1 lime juiced
- 1 tbsp salt
- 1/2 tbsp black pepper
Instructions
- Add all of the marinade ingredients into a blender. Purée.
- Marinate for 1 day, up to 3. When ready to roast, preheat the oven to 350 degrees. Place on a rack on a pan lined in foil with a couple cups of water in the bottom.
- Roast the pork loin for an hour. Let rest for 15 minutes before carving.
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