Cubano Garlic Spiced Roast Pork

Serves 4-6 as an entree

Cubano Garlic Spiced Lime Roast Pork

Garlic shards, a spicy rub and lime juice create the perfect roast pork for a Cuban sandwich and Ybor Cuban Sandwich Cups. Small but filled with flavor, the roast can easily be doubled for a larger crowd.

The meat is trimmed of all fat, studded with garlic, coated in a spicy rub and drenched in lime juice. With no wait time required and since it bakes to perfection within 40 minutes. It is a quickly prepared entrée or filling for a sandwich.

Flash frying the trimmed fat, then cutting into small shards provides a flavorful final Flavor Tier to the Ybor City Cuban Sandwich Cups.

Rub
1 T brown sugar
2 T paprika
½ T garlic powder
½ T dried oregano
½ T dried rosemary
1 t red pepper flakes
1 t kosher salt
½ t freshly ground black pepper

½ pound pork tenderloin, trimmed, trimmings reserved
5 cloves garlic, halved
2 limes, juiced

Preheat oven to 350°.

Flavor Tier 1

In a small bowl, mix together the rub ingredients.

Flavor Tier 2

Place the tenderloin on a cutting board. Using a small sharp knife, randomly cut 10 slits around the roast. Insert one garlic half into each of the slits. Rub all sides of the roast with the rub, covering entirely.

Flavor Tier 3

Place the roast on a large sheet of heavy duty aluminum foil, pulling up the sides of the foil slightly. Pour the lime juice over the roast. Bring up the sides of the foil, crimp folding to seal but not compact to prevent the juices from escaping. Place on a baking sheet and into the oven.

Flavor Tier 3 Continued

At the end of 40 minutes, remove from the oven and let sit in the foil packet for 15 minutes. Remove from the foil and reserve the juices.

Flavor Tier 4

While the roast is in the oven, cook the fat trimmings. On a cutting board cut the fat in to long strips if needed. Place the fat trimmings into a cast iron skillet over medium high heat and fry, turning often, until the fat is crispy and browned on all sides. Remove from the skillet and place on paper towels to drain.

To Serve

The roast may be served immediately or cooled slightly then wrapped tightly in plastic wrap and placed in the refrigerator for up to 4 days. To reheat, place in foil, cover with the juices and heat in a 350° oven for about 15 minutes.