CARIBBEAN CITRUS PORK
Servings: 8 to 10

2 to 2 1/2 pound boneless pork loin roast
1 medium green bell pepper, cut into 8 wedges
1 medium onion, quartered
1 cup orange juice
1/2 cup lime juice
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
Salt
Ground black pepper
1 1/2 teaspoons sugar
1/2 teaspoon salt

Using long-tined meat fork or skewer, pierce pork roast deeply all over. Place roast in a gallon-size, self-sealing plastic bag.

For marinade, combine bell pepper, onion, orange juice, lime juice, garlic, cumin, hot pepper sauce and allspice in blender or food processor. Cover and blend or process until smooth. Remove and refrigerate 1 cup for sauce later. Pour remaining over roast; seal bag. Refrigerate for 6-12 hours, turning bag occasionally.

Heat oven to 325 degrees F.

Remove roast from marinade, discard marinade. Sprinkle roast with salt and black pepper. Place roast on rack in shallow roasting pan.

Roast, uncovered, until internal temperature is 150 degrees F., 45 minutes to 1 hour. Remove from oven. Cover with foil; let stand for 15 minutes before slicing.

Meanwhile, for sauce, combine reserved marinade, sugar and 1/2 teaspoon salt in medium saucepan. Heat to boiling; reduce heat. Simmer, uncovered, for 5-10 minutes or until mixture thickens slightly, stirring occasionally. Serve with pork.

Serving Suggestions
Serve with Honey-Glazed Sweet Potatoes and Citrus Green Bean Salad.

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HONEY-GLAZED SWEET POTATOES
Servings: 4

2 tablespoon butter or margarine
3 medium sweet potatoes, peeled, thinly sliced
3 tablespoons honey
Grated peel from 1 orange
2 tablespoons fresh orange juice

Melt margarine in a large, non-stick skillet. Add sweet potatoes; cover and cook over medium heat about 8-10 minutes or just until tender, turning often.

Combine honey, orange peel and juice; pour over sweet potatoes and continue to cook, tossing until sweet potatoes are thoroughly glazed with the mixture.

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CITRUS GREEN BEAN SALAD
Servings: 8

Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments.

2 pounds green beans, trimmed, cut into 1-inch pieces
1/2 cup orange juice
1 tablespoon grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Freshly ground black pepper, to taste

In a large saucepan cook the beans in boiling water to cover until just crisp-tender, about 3 minutes. Drain and set aside.

In jar with a tight-fitting lid, shake together orange juice, zest, vinegar, sugar, mustard, salt, oil, onion and pepper.

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Source: National Pork Board