MAIN DISH

BRINED CUBAN-STYLE PORK ROAST

•  ½ cup kosher salt

•  ½ cup brown sugar

• 12-ounce can frozen orange juice concentrate

• 1 tablespoon ground cumin

• 1 tablespoon dried oregano

• 3 cups ice cubes

• 4-pound pork loin roast

• 2 teaspoons olive oil

•  ½ teaspoon ground pepper

In a blender, combine salt, brown sugar, orange juice concentrate, cumin, oregano and 5 cups cold water, and process until smooth. Transfer to a large bowl. Add ice and stir until water temperature reads no more than 45 degrees on an instant-read thermometer. Add pork roast, cover and refrigerate for 12 to 24 hours.

Heat oven to 375 degrees. Remove pork from brine and pat dry with paper towel; discard brine. Rub olive oil all over meat; season with pepper. Roast on a rack in a roasting pan until internal temperature reads 150 degrees on an instant-read thermometer inserted at the center, 1 to 1 ¼ hours.

Remove from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Makes 10 servings.

Per serving (does not include sodium absorbed during brining): 327 calories (23 percent from fat), 7.9 g fat (2.1 g saturated, 3.1 g monounsaturated), 125.2 mg cholesterol, 40.9 g protein, 20.5 g carbohydrates, 0.7 g fiber, 111.6 mg sodium.

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