Margarita Pork Roast

3-pound boneless pork loin roast
1 cup tequila
2 cups lime juice
1/2 cup olive oil
3 garlic cloves, crushed
1/8 teaspoon salt

Margarita Rub:
1 tablespoon grated lime zest
1 tablespoon oregano
1 tablespoon cracked black pepper
1 tablespoon brown sugar
1 teaspoon thyme
1/2 teaspoon kosher salt
1/8 teaspoon allspice

Place pork in large self-sealing bag; combine tequila, lime juice, oil, garlic and salt in medium bowl and pour over pork. Seal bag; refrigerate 24-48 hours.

Remove pork from marinade, discarding marinade, pat pork dry.

Heat oven to 350 degrees F.

Combine rub ingredients in small bowl, pat seasoning mixture over all surfaces of pork.

Place pork in shallow roasting pan; roast for 1 to 1-1/2 hours, until internal temperature, measured with a meat thermometer, registers 150-155 degrees F. Let rest 10 minutes before slicing to serve.

Servings: 10-12

Margarita Pork Heroes

Margarita Pork Roast, thinly sliced
1 pound Pepper-Jack cheese, thinly sliced
6 ripe tomatoes, cored and thinly sliced
Curly endive, radishes, watercress (garnish)
12-15 sandwich buns

Roasted Garlic Mayonnaise:
1 whole garlic bulb
Olive oil
2 cups mayonnaise
Hot pepper sauce, to taste

To serve cold:
Arrange sliced pork, cheese and tomatoes attractively on serving platter; garnish. Arrange sandwich buns in napkin-lined basket. Place Roasted Garlic Mayonnaise (see below) in small serving bowl.

To serve warm:
Heat broiler. Top bottoms of buns with pork and cheese; broil to melt cheese. Remove from broiler and top with tomatoes and tops of sandwich buns; serve with Roasted Garlic Mayonnaise.

Roasted Garlic Mayonnaise (Makes 2 cups, about 16 servings):
Heat oven to 350 degrees F.

Carefully slice about 1/2 inch off the top of whole garlic bulb, exposing cloves. Place on 8-inch square of aluminum foil; drizzle with a little olive oil and seal package.

Roast for 30-45 minutes, until garlic is soft. Squeeze garlic from cloves to stir into 2 cups prepared mayonnaise; season to taste with hot pepper sauce.

Servings: 12-15
Source: National Pork Board