Monday, November 1, 2010

Caribbean Pork Loin with Pineapple-Raisin Relish

This is a deliciously moist and tastebud tantalizing dish. The relish is so good with the raisins, but if you don't like raisins it would still be really good without it. You've got to try this one. I find that pig is one of my favorite meats. This meal again reaffirmed the fact that I love my porky. This recipe comes one of the best cooks I know - my Momma! :)

Caribbean Pork Loin with Pineapple-Raisin Relish

1 cup packed fresh oregano leaves (I used 2 Tablespoons dried.)
I cup packed fresh cilantro leaves
1/2 cup pineapple juice
1 Tbsp. finely shredded lime peel
3 Tbsp. lime juice
2 teaspoons salt
4 cloves garlic
1 1/2 tsp. ground cumin
1/2 cup olive oil
1 4-lb. bone in loin center rib roast (I used a boneless center cut pork loin roast.)

1 1/2 cups chopped pineapple
1 cup golden raisins
4 green onions
1/4 cup pineapple juice
3 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. salt

1. Preheat oven to 325 degrees. In food processor or blender, combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. salt, the garlic and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated.

2. With sharp knife, score surface of pork with small slits. Place in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1 1/4 - 2 hours or until thermometer inserted into center of roast reads 160 degrees, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes.

3. For relish, in bowl combine pineapple, golden raisins, onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. salt.

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