Recipe: Cuban Pork Roast (with citrus marinade and olive-cilantro filling)

CUBAN PORK ROAST

"A south Florida favorite. Serve with Havana Black Beans (recipe), Baked Bananas, and Mojito Cocktails for an authentic Cuban meal."

1 (4 pound) boneless pork loin roast
FOR THE CILANTRO PASTE:
6 garlic cloves
4 scallions with tops, minced
1/2 cup pine nuts
1 jalapeno, seeded, minced
2 cups minced fresh cilantro leaves
2/3 cup fruity olive oil
3 tablespoons fresh lime juice
1/3 cup Nicoise or Greek olives, minced
Salt and freshly ground pepper to taste
FOR THE MARINADE:
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1/2 cup fresh lime juice
FOR COOKING:
1/2 cup hot pepper jelly

Combine the garlic, scallions, pine nuts, jalapeno and cilantro in a food processor and process to a thick paste. Add the olive oil gradually, processing constantly. Combine with the lime juice, olives, salt and pepper in a small bowl.

Unroll the roast if it has been tied and spread with 2/3 of the cilantro paste. Reroll the roast and tie with string. Make shallow incisions over the surface of the roast with the tip of a sharp knife. Place in a shallow dish.

Stir the grapefruit juice, orange juice and lime juice into the remaining cilantro paste. Pour over the roast. Marinate, covered, in the refrigerator for 24 hours, turning occasionally.

WHEN READY TO COOK:
Drain the roast. Pour the marinade in a small saucepan and boil for a few minutes; set aside.

Place the roast in a roasting pan. Roast at 375 degrees F for 1 3/4 hours, basting occasionally with the reserved marinade. Brush the roast with the pepper jelly and roast for 15 minutes longer or until done to taste.

Remove the roast to a platter and let stand for 10 minutes. Cut into 1/2-inch slices and serve.

Makes 8 servings
Adapted from source: Savor the Moment by Junior League of Boca Raton