Slow-Roasted Pork with Lime Mojo

By Jillh929

Ingredients

• LATIN SPICE MIX:
• 1 3 1/2-pound center-cut boneless pork loin
• 1/4 cup cumin seeds
• 3 tablespoons whole black peppercorns
• 1 tablespoon coriander seeds
• 2 tablespoons sugar
• 1 1/2 teaspoons sea salt
• LIME MOJO:
• 2 tablespoons ground cumin
• 1 1/2 cups olive oil
• 1/4 cup minced seeded jalapeño chilies
• 12 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 3 tablespoons Sherry wine vinegar

Preparation

Step 1

SPICE MIX
Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt.

LIME MOJO
Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.

Heat oil in heavy large saucepan until thermometer registers 175°F (do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.

PORK
Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate.

Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes.

Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork.