She Strengthens

Cuban-Style Rotisserie Pork Loin with Garlic and Citrus

A Juicy and Flavorful Twist on a Classic Dish

Pork loin can be a delicate balance of flavors and textures, but with a few simple techniques, you can create a mouthwatering masterpiece. By butterflying the pork, marinating it in a zesty Cuban-style garlic and citrus sauce, and slow-cooking it on a rotisserie, you’ll achieve a tender and juicy result.

The Magic of Marination

The marinade is the key to unlocking the full flavor potential of the pork. A combination of orange and lime juice, garlic, olive oil, and spices creates a rich and aromatic sauce that penetrates deep into the meat. The best part? You can whip it up in a blender in no time, with no need for specialty ingredients.

A Perfectly Paired Side Dish

As the pork rotates on the spit, its drippings infuse the red bell peppers and onions with a savory flavor, creating a harmonious pairing that’s sure to impress. Simply place the vegetables underneath the meat, and let the rotisserie do the rest.

Completing the Meal

To round out the dish, serve with a side of black beans, sautéed plantains, or a fresh green salad with avocado. And don’t forget to save some leftovers for a pressed Cuban sandwich the next day!

Special Equipment Needed

• Outdoor gas grill with a rotisserie attachment
• Butcher’s twine

Recipe Details

Yield: 6 servings
Difficulty: Easy
Total Time: 2 hours 15 minutes, plus 2 hours marinating time

Ingredients

For the pork:

• 12 medium garlic cloves
• 1/3 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 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

Instructions

Butterflying the Pork

1. Place the ingredients except the pork in a blender and blend until smooth; set aside.
2. Prepare 6 (16-inch) lengths of butcher’s twine.
3. Butterfly the pork by slicing lengthwise down the center, almost but not quite cutting through the meat, leaving about 3/4- to 1-inch thickness intact.
4. Open the pork up like a book and push on it to flatten.
5. Rub the garlic mixture on both sides of the pork, then roll it into a tight cylinder and tie it up crosswise with the twine pieces.

Cooking the Pork and Vegetables

1. Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment.
2. Load the pork onto the spit and prepare the vegetables.
3. Place the bell peppers and onions on a rimmed baking sheet, drizzle with oil, season with salt and pepper, and toss to combine.
4. Cook the pork and vegetables on the rotisserie for 1 to 1 1/2 hours, or until an instant-read thermometer inserted into the center of the pork registers 145°F.
5. Let the pork rest for at least 10 minutes before slicing and serving with the vegetables.