Cuban Rotisserie Pork Loin with Peppers and Onions

Name: Cuban Rotisserie Pork Loin with Peppers and Onions
Prep time: 45 min
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 12 medium garlic cloves; 1/3 cup freshly squeezed orange juice (from about 1 medium orange); 2 tablespoons freshly squeezed lime juice (from about 2 medium limes); 2 tablespoons olive oil; 2 tablespoons dried oregano; 2 tablespoons kosher salt; 1 tablespoon plus 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1 (4- to 4-1/2-pound) boneless pork loin; 4 medium red bell peppers, cored, seeded, and halved; 2 medium white onions, quartered; 1 tablespoon olive oil; Kosher salt; Freshly ground black pepper

Pork Miami Easter Christmas Memorial Day 4th of July Father's Day Cuban Grilling Marinating Roasting BBQ Dinner Party Tailgating Gluten Free Olive Oil Lime Juice Cumin Pork Loin Bell Peppers Garlic Onions Summer Main Dish Easy

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6 servings Easy

Total: 2 hrs 15 mins, plus 2 hrs marinating time

14 Ratings

Ingredients (14)

For the pork:

12 medium garlic cloves
1/3 cup freshly squeezed orange juice (from about 1 medium orange)
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons olive oil
2 tablespoons dried oregano
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 (4- to 4-1/2-pound) boneless pork loin

For the vegetables:

4 medium red bell peppers, cored, seeded, and halved
2 medium white onions, quartered
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper

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Nutritional Information

Calories738
Fat38.01g
Saturated fat6.9g
Trans fat0.18g
Carbs15.29g
Fiber3.95g
Sugar6.32g
Protein80.38g
Cholesterol234.13mg
Sodium1206.62mg
Nutritional Analysis per serving (6 servings) Powered by

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Pork loin is a fairly lean cut of meat that can dry out easily. We keep it juicy and tender by butterflying it, marinating it with a Cuban-style garlic and citrus sauce, then cooking it slowly on a rotisserie. The marinade is easily made in a blender with a combination of orange and lime juice instead of traditional Cuban sour oranges—no need to hunt down specialty ingredients. While the pork rotates on the spit, its drippings flavor red bell peppers and onions placed underneath the meat, to create a perfectly complementary side dish. To complete the meal, serve some black beans, sautéed plantains, or a green salad with avocados on the side. And if you have any leftover pork, use it up in a pressed Cuban sandwich.

Special equipment: This recipe was tested on an outdoor gas grill with a rotisserie attachment; it was not tested on an indoor rotisserie appliance.

You’ll need butcher’s twine to make this dish.

See more rotisserie recipes for Father’s Day.

by Christine Gallary

Tips for Pork, Christmas, and Pork Loin

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

2 of 7

Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: Why Do We Celebrate Christmas on Dec. 25?

Tip

Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Tip

What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Next: How Can We Celebrate Christmas?

Tip

How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

6 of 7

Next: How to Thaw Pork Loin

Tip

How to Thaw Pork Loin

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. It is safe to cook frozen or partially-frozen pork loins, but its cooking time may take 50 percent longer (depending on the thickness of the cut). Since pork loins are very lean and can dry out easily, you don’t want to overcook them upon defrosting.

7 of 7

Next: How to Freeze Pork

Instructions

For the pork:

1Place all of the ingredients except the pork in a blender and blend until smooth; set aside.
2Have 6 (16-inch) lengths of butcher’s twine ready. To butterfly the pork, place the meat on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but not quite cutting through the pork, leaving about 3/4- to 1-inch thickness of meat intact.
3Open the pork up like a book and push on it to flatten.
4Starting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 3/4- to 1-inch thickness.
5Pull the meat open and press down to flatten. Continue cutting and flattening until the entire left half is 3/4- to 1-inch thickness. Rotate the pork and repeat on the other half.
6Flip the pork over so that it is cut-side down. Using your hands, rub half of the garlic mixture on the top surface of the pork. Flip the pork again and rub it with the remaining half of the garlic mixture.
7Starting on the right side, roll the pork into a tight cylinder. Tie it up crosswise with the twine pieces, spacing them about 1 1/2 inches apart. Trim off any excess twine. Transfer the pork loin to a baking sheet and cover it with plastic wrap. Place in the refrigerator and marinate for 2 hours.

To cook the pork and vegetables:

1Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment. Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350°F to 450°F). Meanwhile, load the pork onto the spit and prepare the vegetables.
2Slide 1 pronged fork onto the spit with the tines facing inward, setting it about 10 inches from the end of the spit, and tighten the fork halfway. Slide the spit through the center of the pork lengthwise and push the pork until it’s firmly embedded on the fork tines. Attach the other pronged fork with the tines facing inward and slide it down until it’s firmly embedded in the pork. If necessary, adjust the forks and pork so that they are centered on the spit. Tighten both forks into place; set aside.
3Line a rimmed baking sheet with aluminum foil. Place the bell peppers and onions on the baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine; set aside.
4When the grill is ready, load the pointed end of the spit onto the rotisserie motor. Place the sheet of vegetables directly on the grill grates underneath the pork. Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the pork registers 145°F, about 1 to 1 1/2 hours.
5Turn off the rotisserie motor, rotisserie burner, and grill burners. Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks. Remove the pork from the spit and remove the forks. Tent the pork loosely with aluminum foil and let it rest for at least 10 minutes. Remove the tray of vegetables from the grill and cover with aluminum foil.
6Cut and discard the twine from the pork. Cut the meat crosswise into 1/2-inch-thick slices and serve with the vegetables.