• 3 lbs. Smithfield® Boneless Pork Loin,
  • 3 cups water,
  • 5 cloves garlic, minced,
  • 3 tablespoons oil,
  • 1 1/2 tablespoons apple cider vinegar,
  • 1 tablespoon fresh squeezed lime juice,
  • 1 1/2 tablespoons dried oregano,
  • 1 teaspoon granulated onion powder,
  • 1/2 teaspoon cumin,
  • 1 teaspoon chili powder,
  • 1 1/2 teaspoons sugar,
  • 1 tablespoon kosher salt,
  • 1 teaspoon black pepper,
  • 2 large yellow onions, sliced,
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Pernil-Style Roasted Pork Loin

MAIN DISH

Pernil-Style Roasted Pork Loin

  1.  Combine garlic, oil, vinegar, lime juice, oregano, onion powder, cumin, chili powder and sugar in bowl; mix well. Rub all sides of pork loin with marinade, making sure it's completely covered. Wrap loin with plastic wrap; marinate in refrigerator overnight or at least 14 hours for the best results.
  2.  Remove loin from refrigerator; let stand at room temperature for 1 hour.
  3. Heat oven to 400°F. Cover bottom of roasting pan with sliced onions; add 1 cup water. Remove loin from plastic wrap and place on top of onions.
  4. Roast pork loin at 400°F for 20 minutes; turn over and roast an additional 20 minutes. Cover top with aluminum foil loin starts to burn.
  5.  Reduce heat oven temperature to 275°F and continue for 1 1/2 hours; add 1/2 cup water as needed. Don't let bottom of pan dry out and burn. Turn off oven and leave pork in for 20 minutes.
  6. Let meat stand for 15 minutes before slicing. Serve with onions on top of pork slices, along with rice and beans on the side.

Ernest Servantes Recipe
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