Caribbean Pork Loin

How to Make

• Step 1: Marinade ... Add all the ingredients to a blender and pulse until well blended. Then add the marinade to a large baggie or non-reactive glass dish; add the pork, and close up the bag or cover the dish with plastic wrap. Marinate overnight at least, but preferred up to 24, but no longer.

• Step 2: Pork ... Remove from the marinade, but reserve the marinade and add it to a small pot. Season the pork liberally with salt and pepper on all sides. Let the pork come to room temperature. You never want to cook COLD proteins.

• Step 3: Glaze ... Add the honey to the reserved marinade and bring to a boil, then reduce to low and simmer. The glaze will be brushed on the pork as it roasts.

• Step 4: Bake ... Add the pork to a roasting pan on the 4 thick onion slices (which serves as a roasting rack). Preheat the oven to 450 degrees and cook on the middle shelf uncovered for 15 minutes, then reduce to 325 degrees and cook another hour to 1 1/2 hours until the internal temperature is 145-150 degrees. Make sure to use a meat thermometer and check in a few places to get an accurate reading. Also, don't forget to brush the pork 3-4 times during cooking with the glaze. Remove the roast and cover with foil to let rest.

• Step 5: NOTE: If the pork gets too dark during cooking you can put a small piece of foil over the pork; however, I have not had that happen. But, every oven is different, so just in case.

• Step 6: Serve ... Slice the pork and serve with some of the onions from roasting pan. Garnish with wedges of orange and lime and serve with rice and a black bean and pineapple salsa or your favorite salad. Oven roasted green beans or corn on the cob are also wonderful with this dish. ENJOY!