Lechón asado (citrus-marinated roast pork)

Total Time
47 min
7 min
40 min
Marinated in a garlicky citrus marinade, the pork loin takes on wonderful flavor in this leaner take on the classic Cuban dish that’s often prepared for a celebration. We serve it here as an entrée but you could also slice it up and serve it on sandwiches. If you do serve it as an entrée, you can round out your meal with baked potatoes or rice and black beans. Be sure to let the meat stand after you pull it out of the oven so that the flavorful juices have time to redistribute in the meat. If you cut it too soon, they will end up all over your cutting board.



¼ cup(s), chopped, finely chopped


6 clove(s), minced

Unsweetened orange juice


Unsweetened lime juice

3 Tbsp

Olive oil

1 Tbsp

Dried oregano

1 tsp

Ground cumin

1 tsp

Red pepper flakes

¼ tsp

Cooked pork loin (lean and fat)

2 pound(s), center-cut, trimmed

Table salt

1 tsp

Black pepper

¼ tsp


12 medium, cut into 2-inch chunks


  1. 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.
  2. Preheat the oven to 425°F. Place a rack in a large roasting pan and spray the rack with nonstick spray.
  3. 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.
  4. 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.