recipe by Lori Ross
Lechón asado typically is made with fresh ham or boneless pork loin roast. On the boat, I like the convenience of tenderloin.
2 lb. pork tenderloin, boneless pork shoulder, or pork loin
1/4 tsp each dried bay leaf, parsley, oregano, and cumin
1 t. lemon juice
1/3 cup olive oil
2 cloves garlic, minced
1 green pepper, sliced
1 onion, sliced
1-1/2 c. sour orange juice (or 1-1/4 c. orange juice and 1/4 c. lime juice)
1 tbsp salt
Black pepper to taste
1/2 cup rum (optional)
Pierce holes in the meat. Combine remaining ingredients and pour over pork; marinate 2 hours or more in fridge. Roast at 350°F for 8-10 minutes per pound, or grill on medium high for 10 minutes per pound, turning once about halfway through. After cooking, let meat rest for 5 minutes, then slice. Use leftovers for Cuban Sandwich recipe.