cup packed fresh oregano leaves
cup packed fresh cilantro leaves
cup pineapple juice
Tbsp. finely shredded lime peel
Tbsp. lime juice
tsp. kosher salt
cloves garlic
tsp. ground cumin
cup olive oil
4-lb. bone-in loin center rib roast
RELISH
1V2 cups chopped pineapple
1
cup golden raisins
4
green onions, chopped
Ve,
cup pineapple juice
3
Tbsp. lime juice
2
Tbsp. chopped fresh cilantro
Ve,
tsp. kosher salt
V4
cup canola oil
16
6-inch corn tortillas, quartered
2
limes, quartered
1.
Preheat oven to 325°F. In food processor
cilantro, V
2
cup pineapple juice, the lime
peel, 3 Tbsp. lime juice, 2 tsp. kosher salt,
the garlic, and cumin. Cover and blend or
process until chopped. With the motor
running, add the olive oil in a thin, steady
stream until incorporated.
2.
With sharp knife, score surface of pork
roast with small slits. Place roast in roasting
pan, bone side down. Pour herb mixture over
roast. Roast, uncovered 1V
4
to 13/4 hours or
until an instant-read thermometer inserted
into center of roast reads 160°F, spooning
herb mixture over meat two or three times
during roasting. Lightly tent with foil and
let stand 10 minutes.
3.
For relish, in bowl combine pineapple,
golden raisins, green onions, V
4
cup pineapple
juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and
V
4
tsp. kosher salt.
4.
In large skillet, heat canola oil over
medium heat. Cook tortilla wedges in hot
oil 15 to 20 seconds per side. Drain on
paper towels. Wrap in foil to keep warm.
5.
To serve, cut meat from bone and thinly
slice. Serve with tortilla wedges, relish, and
garnish with lime wedges.
MAKES 8 SERVINGS.
EACH SERVING
664 cal, 37gfat, 76 mgchol,
