Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
340
Calories
30g
Protein
15g
Fat
24g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Orange | 1 medium (131g) | 62 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup lime juice
- 1 cup orange juice
- 10 cloves garlic, minced
- 4 teaspoons ground cumin
- 2 teaspoons dried thyme
- 2 tablespoons fresh cilantro, minced
- 4 bay leaves
- 1 boneless pork loin roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- =
Directions
1
Combine the first 7 ingredients; blend.
2
Pour HALF of the marinade into a large resealable plastic bag; add the roast, refrigerate for 2 hours.
3
Refrigerate remaining marinade.
4
Place the the roast in a 13x9 baking dish; Pour reserved marinade over the roast.
5
Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
6
Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
7
Discard bay leaves.
8
Let roast stand for 15 minutes before slicing.
Recipe sourced from
fandom