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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
MEATS

Recipe name:0000000027
PERNIL OR ROASTED PORK LOIN

Picture:
pernilorroastedporkloin.jpg



Ingredients:
- 6-7 lbs pork loin
- 1 tbs ground achiote or annatto seed
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 garlic heads, peeled
- 1 red onion, cut in large chunks
- 2 tbs grated panela or piloncillo (see more info on panela in this post)
- Juice from 3 bitter oranges (replace with 2 oranges and 1 lemon)
- Salt (about 2 tbs) and pepper (about 1/2 tbs)
- Side dishes: Whole potatoes sauteed in butter, pickled onions, fried ripe plantains and tree tomato hot sauce.



Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
Blend the onions, garlic and bitter orange juice to obtain a puree. Mix the puree with the achiote, cloves, cinnamon, cumin, panela, salt and pepper. (Warning – this marinade is so strong will make you cry – even if you’re wearing contacts)

Make several cuts or incisions in the pork loin and add the onion marinade, rub the pork loin with the marinade trying to get it in to the incisions. Let the meat marinate for at least 1 day (2-3 days is ideal), turn it over every 6-8 hours. This is a dry roast and the marinade on the roasting pan can leave stains – to avoid this I recommend lining your pan with foil.

Pre-heat the oven to 275 F, bake for 3 hours, turning the roast every hour.

Increase the oven temperature to 350F, bake for another 2 ½ hours, turning the roast every 30 minutes.

Slice the meat finely and serve with whole potatoes sauteed in butter, fried ripe plantains, tomato slices, lettuce, radishes, pickled onions and tree tomato hot sauce.