What's For Dinner? Aunt Sandy's Pork Roast

This pork is mouth-wateringly incredible.  It's a Mallett Family, Fall Ball must-have.  I've got to confess that even though I do it exactly as she told me, it never tastes quite as perfect at when Aunt Sandy makes it.


AUNT SANDY'S PORK ROAST


For best flavor, marinate overnight. 

6 large cloves garlic, chopped
2-3 bay leaves, crumbled
1 teaspoon paprika1 teaspoon coarse salt
1 tablespoon of Crushed Red Pepper (calda de pimenta) 
2 tablespoons olive oil
Juice of 1 orange
1 tablespoon of vinegar
3lb pork loin (not the tenderloin, the LOIN)

1. Using a mortar and pestle, mash the garlic, bay leaves, salt and paprika.  Blend in the Pepper Paste or Crushed. Slowly drizzle in the olive oil and mix. Add vinegar and orange juice.


2. Cut crosshatches on the surface of the roast. Rub the paste all over the roast, pushing some of the paste into the crosshatches. Place meat in a lightly oiled roasting pan. Refrigerate overnight.

3. Heat oven at 500 degrees - roast pork uncovered for 10 minutes. Lower the heat to 300 degrees, cover the roast and bake it for about an hour or until the pork reaches an internal temperature of 150 degrees. Let the roast stand for 10 to 15 minutes before carving. 

Tip: If you are planning to serve roasted potatoes with this dish, you can roast them in the same pan as the pork.