Garlicky Roast Pork (Pernil)

MAKES: 8 servings
CRISPY RATING: Very tender and flavorful
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  • 3 pounds boneless pork top loin, trimmed of fat
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf, crumbled
  • 6 tablespoons lime juice
  • 2 tablespoons orange juice
  • 3 tablespoons dry sherry
  • 1 large onion

1. Using the tip of a sharp knife, make shallow slits all over the pork. With a mortar & pestal (or blender), mash the garlic, salt, oregano, cumin, pepper and bay leaf to a paste. Rub the mixture all over the pork, forcing it into the slits. Place the pork in a large resealable plastic bag. Add the lime & orange juices, sherry and onions. Seal the bag and marinate in refrigerator overnight, turning bag several times.

2. Preheat oven to 400F.

3. Drain the pork and pat dry, reserving the marinade. Place the pork in a heavy nonstick roasting pan. Roast for 20 minutes, turning occasionally to ensure even browning.

4. Reduce the heat to 325F. Pour the reserved marinade and onions over the pork. Loosely cover the pan with foil and roast, basting occasionally with the pan juices, for 1 to 1-1/4 hours, or until no longer pink and the internal temperature reads 160F on a meat thermometer. (Many Cubans prefer well done, about 180F.) Add a little water if the pan starts to dry out. Uncover the roast for the last 15 minutes of cooking.

5. Let the roast stand for 10 minutes before carving.


1. This was much more tender than I thought it would be, and the lime and the garlic really come through.

2. From MC - Per Serving: 212 Calories; 7g Fat (32.8% calories from fat); 30g Protein; 3g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 329mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Recipe is from the Weight Watchers Recipe Review board, posted by CrissyBear.

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