Roast Pork Loin

• 1 (2 1/2- to 3-pound) boneless center cut pork loin roast
• 6 cloves garlic, peeled
• 1 tablespoon salt
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper (optional)
• 1/2 cup fresh bitter orange juice, or 1/4 cup regular orange and 1.4 cup fresh lime juice
• 1/2 to 1 cup dry sherry or dry white wine
• 1 large onion, sliced into thick rings
• 1 tablespoon butter (optional)

1. Pierce the roast all over with the tip of sharp paring knife to a depth of about 1/2 inch to allow the seasonings to penetrate the meat.
2. Crush the garlic in a garlic press into a small mixing bowl.
3. Add the salt, oregano, cumin, and pepper and mash together with fork to make a paste.
4. Place the roast in a nonreactive baking dish.
5. Rub the roast well with the paste and add the bitter orange juice and 1/2 cup sherry.
6. Sprinkle the onion rings over the top.
7. Cover with plastic wrap and marinate, refrigerated, for at least 4 hours or preferably overnight.
8. Turn the roast once or twice while marinating.
9. When ready to roast, preheat the oven to 400F.
10. Remove the roast from the marinade and pat dry; reserve the marinade and onion.
11. Place it in a Dutch oven or roasting pan just large enough to hold it comfortably.
12. Roast for 20 minutes, then lower the oven temperature to 325F.
13. and add the marinade and onion.
14. Continue to cook, basting every 15 minutes with the pan juices, until the pork reaches an internal temperature of 175F., 40 to 50 minutes.
15. If the pan juices begin to dry up, add up to 1/2 cup additional sherry and a little water, if needed.
16. Remove the roast from the oven and let it rest, loosely covered with foil, for 10 to 15 minutes.
17. Meanwhile, add 1 cup water to the roasting pan and stir to loosen any browned bits.
18. Bring to a boil on top of the stove and cook, stirring, until the juices have reduced to about 1/2 cup.
19. Slice the pork thinly and serve it with the onion and pan sauce.
20. For a richer pan sauce, swirl the butter into the juices just before serving.

center, garlic, salt, oregano, ground cumin, freshly ground black pepper, fresh bitter, sherry, onion, butter

Taken from www.cookstr.com/recipes/puerco-asado (may not work)