Cuban Roasted Pork Loin
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This recipe is really for making the roasted pork for the traditional Cuban Grilled Sandwich. But it is also delicious on its own! When I make it for the sandwiches I use tenderloin as often as not, but when I plan to serve it on its own I always use center cut loin roast.

If you can find sour orange juice, use that, but it;s pretty hard to find. So I usually use the juice blend below.

1 (1 1/2 lbs) boneless pork loin or tenderloin

Sour Orange Juice Mix:
2 parts orange juice
1 part lemon juice
1 part lime juice

 Marinade:
1 1/2 tbls minced garlic
3 tbls minced parsley (or 1 tbls dried parsley)
1 tbls paprika (preferably hot)
2 tsp ground cumin
1/2 tbls dried oregano
1/2 tbls onion powder
1 tsp ground black pepper
1 tsp salt
2 tbls sour orange juice mix
2 tbls light corn syrup
2 tbls vegetable or olive oil
Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.

Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425 degrees F oven for 30 to 40 minutes, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the roast registers 160 degrees F. Remove the pork from the oven, and cool it completely before slicing thinly.