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.
To cook the pork and vegetables:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...