Lechón asado (citrus-marinated roast pork)
¼ cup(s), finely chopped
6 medium clove(s), minced
Unsweetened orange juice
Unsweetened lime juice
Red pepper flakes
Cooked pork loin (lean and fat)
2 pound(s), center-cut, trimmed
12 medium, cut into 2-inch chunks
- Combine the onion, garlic, orange juice, lime juice, oil, oregano, cumin, and red pepper flakes in a large zip-close plastic bag. Add the pork to the bag. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate, turning the bag occasionally, about 3 hours.
- Preheat the oven to 425°F. Place a rack in a large roasting pan and spray the rack with nonstick spray.
- Remove the pork from the plastic bag and place on the rack. Discard the marinade. Sprinkle the pork with the salt and black pepper. Spray the carrots with olive oil nonstick spray and scatter around the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 160°F for medium and the carrots are tender, about 40 minutes.
- Transfer the pork to a cutting board and let stand 10 minutes. Cut the pork into 16 slices and serve with the carrots. Yields 2 slices pork and about 2⁄3 cup carrots per serving.