"This is a recipe I found on portuguesedinerdotcom/tiamaria/. It states that this is a blog site for the Portuguese foodie. Her recipe called for an 8 lb roast, which is huge and would serve at least 16 to 32 people, so I cut it down to a 4 lb roast. The times don't include the 2 hour to overnight marinade time."

Original is 8-12 servings

Metric US

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Step by Step Method

Step 1

2 hours or day before: Make marinade: Zest 1/2 of an orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other 1/2 of an orange for later.

Step 2

Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.

Step 3

Let marinade at least 2 hours or overnight in refrigerator.

Step 4

When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.

Step 5

Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which should read about 145-160 degrees F before removing from oven, depending on your level of temperature choice.

Step 6

Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.