CARRIBEAN PORK ROAST

1 To 2-1/2 lb boneless pork roast
1 cup orange juice
1/2 cup lime juice
1 1/2 tsp. ground cumin
1 1/2 tsp. red pepper sauce
3/4 tsp. ground allspice
1 med. green bell pepper, cut into eighths
1 med. onion, cut into fourths
4 cloves garlic, crushed
salt and pepper
1 1/2 tsp. sugar
1/2 tsp. salt

We used a rolled roast, composed of 2 boneless loins tied
together for this recipe. If a single loin roast is used, the
cooking time will be about 25
minutes per pound. Heavy, resealable, plastic food storage
bags are great for marinating meat and vegetables. They can be
used in most recipes that call
for marinating food in glass or plastic bowls. Just be sure to
place the bag in a dish, in case it leaks.

Trim fat from roast pork. Pierce pork deeply all over with
meat fork or skewer. Place pork in heavy resealable plastic
food-storage bag. Place remaining ingredients except salt and
pepper, sugar and 1/2 teaspoon salt in blender or food
processor. Cover and blend until smooth. Pour blended mixture
over pork. Seal bag; place in dish. Refrigerate at least 4
hours but no longer than 24 hours, turning bag occasionally.

Heat oven to 325 degrees. Remove pork from marinade;
refrigerate marinade. Sprinkle pork with salt and pepper.
Place pork on rack in shallow roasting pan. Insert meat
thermometer so tip is in center of thickest part of pork and
does not rest in fat. Roast uncovered 1-3-4 to 2-1/4 hours for
medium doneness (160 degrees). Remove pork from pan. Cover and
let stand about 15 minutes before slicing. Pour marinade into
1-1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt.
Heat to boiling; reduce heat. Simmer uncovered about 5
minutes, stirring occasionally, until mixture thickens
slightly. Serve sauce with pork. 8 servings. (from Jenny K.)