LIBRARY WEEK: MARINATED ROAST PORK

Did I mention yesterday that many of the cookbooks found in the public library are interesting for reasons apart from food? Like the one this recipe comes from: "Cuisines of the Axis of Evil and Other Irritating States" by Chris Fair ( The Lyons Press, 2008, $24.95). This a recipe from one of those irritating states, Cuba.

Ingredients

10 cloves garlic

1 teaspoon kosher salt

½ teaspoon black peppercorns

1 bay leaf

1 teaspoon cumin

1 teaspoon oregano

2 tablespoons olive oil

½ cup each orange and lime juice

3 lbs. pork roast

Directions

Prepare the marinade by grinding the garlic, salt and peppercorns into a paste with a mortar and pestle or knife.

Put garlic paste and all other ingredients except for the pork in a large ziplock bag and whisk carefully.

Remove any excess fat from the roast. Pierce the meat all over and add to the bag with the marinade. Refrigerate overnight, turning to ensure that the marinade reaches all the roast.

About 3 hours before dinner, preheat oven to 350 degrees. Remove roast from bag and place fat side up in a roasting pan. Keep the marinade for basting.

Roast pork, basting frequently, for 2 ½ hours or until desired doneness is reached. Remove from oven and let rest several minutes before slicing and serving.