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Cuban Pork Roast II

Cuban Pork Roast II

Name: Cuban Pork Roast II
Yield: 8 servings
Ingredients: 5 pounds boneless loin pork roast; 6 cloves crushed garlic; ½ teaspoon dried rosemary, crushed; ½ teaspoon dried dill weed; ½ teaspoon dried oregano; 1 cup dry red wine; 10 cloves garlic

Rating: 3.95 stars

22 Ratings
19 Reviews
2 Photos

There are many variations of this recipe. My sister Helen, who lived in Cuba during the late 50's got this version from a cook in her employ. It is definitely for garlic lovers.

By KITKATY

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Recipe Summary

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

5 pounds boneless loin pork roast
6 cloves crushed garlic
½ teaspoon dried rosemary, crushed
½ teaspoon dried dill weed
½ teaspoon dried oregano
1 cup dry red wine
10 cloves garlic

Directions

Step 1

In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.

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Step 2

Preheat oven to 325 degrees F (165 degrees C).
Step 3

Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
Step 4

Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:

632.7 calories; 56.8 g protein; 2.9 g carbohydrates; 170.1 mg cholesterol; 121.4 mg sodium. Full Nutrition

Reviews (19)

Most helpful positive review

LDYDARCUS

01/14/2005

I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman who tends toward very mild tastes. The only thing I did differently is that I cooked the roast in an oven bag and I think that helped keep it juicy Read More

Helpful

(15)

Most helpful critical review

JDRABIK

07/14/2003

I marinated the roast for only 24 hours; I think it might need at least 48. Also it was not as flavorful as it could have been (despite using a total of 16 cloves of garlic) so next time I will definitely salt and pepper the roast before cooking it. Otherwise the marinade made it pretty good! Read More

Helpful

(18)

22 Ratings

5 star values: 9
4 star values: 5
3 star values: 6
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LDYDARCUS

01/14/2005

Helpful

(15)

JDRABIK

07/14/2003

Helpful

(18)

LDYDARCUS

01/14/2005

Helpful

(15)

SCOTT RAITHBY

07/14/2003

I used a pork shoulder roast. Was hesitant to use so much garlic even though we love garlic. Use the suggested amount. The house smells wonderful. I just took it out of the oven and UUUM its delicious. GAve the bone to the dog Mr. Magoo I think he likes it also. I marinated the roast for 2 days. 2 THUMBS UP!!!!! Read More

Helpful

(11)

Kelle

02/02/2003

Taste was good. I added cornstarch to pan drippings for a tasty gravy when reheating leftovers and liked it even better. Overall the roast was juicy and flavorful without a great deal of effort. Read More

Helpful

(9)

CARIN

07/14/2003

I really didn't like the flavor of the marinade. I didn't like the rosemary. Read More

Helpful

(7)

BN61079

01/25/2004

This was very yummy. I only used a 2lb roast tripled the rosemary (I LOVE rosemary) and left out the dill. It only took 45 minutes to cook at 325 but I do 20 minutes per pound because I like my pork to be medium not well done. Very good recipe; will definately be making again. Read More

Helpful

(6)

kharma.cat

05/04/2004

My husband and I both agree we prefer our normal method of cooking pork roast - plop it in the oven with some carrots and potatoes a little bit of soy sauce seasoned with garlic poweder salt pepper and paprika. No fuss no marinating. I wasn't fond of the wine taste this recipe gave the meat and the garlic stuffed in it had an odd texture I didn't like. FWIW I used a 2-lb roast used the called-for amounts of spice but halved the amount of wine and marinated for about 24 hours. On the upside this did prompt me to get out my old dutch oven and re-season it. I'll be using it now for all my roasts! Read More

Helpful

(5)

UTRERAJ

07/14/2003

This is one of my husbands favorites and my family has requested a copy of this recipe each and everytime I make it. Read More

Helpful

(5)

GINAH1

12/05/2007

Really good and tasty! I used 2 1/2 pounds of pork tenderloin which worked really well. Read More

Helpful

(3)

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Nutritional Information

Cuban Pork Roast II

Servings Per Recipe: 8
Calories: 632.7

% Daily Value *

protein: 114 %

carbohydrates: 1 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 61 %

saturated fat: 69 %

cholesterol: 57 %

vitamin a iu: 1 %

niacin equivalents: 192 %

vitamin b6: 80 %

vitamin c: 5 %

folate: 5 %

calcium: 3 %

iron: 13 %

magnesium: 22 %

potassium: 32 %

sodium: 5 %

thiamin: 222 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cuban Pork Roast II

1 of 19

All Reviews

LDYDARCUS

01/14/2005

Helpful

(15)

JDRABIK

07/14/2003

Helpful

(18)

LDYDARCUS

01/14/2005

Helpful

(15)

SCOTT RAITHBY

07/14/2003

Helpful

(11)

Kelle

02/02/2003

Taste was good. I added cornstarch to pan drippings for a tasty gravy when reheating leftovers and liked it even better. Overall the roast was juicy and flavorful without a great deal of effort.

Helpful

(9)

CARIN

07/14/2003

I really didn't like the flavor of the marinade. I didn't like the rosemary.

Helpful

(7)

BN61079

01/25/2004

Helpful

(6)

kharma.cat

05/04/2004

Helpful

(5)

UTRERAJ

07/14/2003

This is one of my husbands favorites and my family has requested a copy of this recipe each and everytime I make it.

Helpful

(5)

GINAH1

12/05/2007

Really good and tasty! I used 2 1/2 pounds of pork tenderloin which worked really well.

Helpful

(3)

1 of 2 Cuban Pork Roast II

Rebekah Rose Hills

2 of 2 Cuban Pork Roast II

Rebekah Rose Hills

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Cuban Pork Roast II

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (19)

Most helpful positive review

Most helpful critical review

All Reviews for Cuban Pork Roast II

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Cuban Pork Roast II

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (19)

Most helpful positive review

Most helpful critical review

All Reviews for Cuban Pork Roast II