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Citrus Chili Pork Roast

Citrus Chili Pork Roast

For sensitive diners, eliminate half crushed chile or jalapeno. Do not eliminate all, as results will not be as intended. This dish can also be served cold on sandwiches.





  1. Peel orange, discard white skin and chop peel into small pieces. Squeeze orange and reserve juice.
  2. In food processor, blend together orange peel, reserved juice, garlic, chile flakes, canola oil, pepper, salt, sugar and jalapeno pepper until ingredients form smooth paste.
  3. To prepare pork, make incisions into leg or roast. Sprinkle with salt and pepper. Cover with orange paste and refrigerate overnight.
  4. Heat oven to 325 degrees F (160 degrees C). Place the pork on rack in roasting pan. Add 1 cup (250 mL) water.
  5. Roast for 1 to 1 1/2 hours or until internal temperature reaches 160 degrees F (70 degrees C). Wait 10 minutes before slicing.

Yield: 8-10 servings

Nutritional Analysis Per Serving: Calories 270 Fat 12g Saturated Fat 3g Cholesterol 90mg Sodium 350mg Carbohydrates 4g Fibre <1g Protein 35g

Source: Guadalupe Garcia-de-Leon

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