Serving Size : 6-8
Preparation Time : 45 minutes
Total Cooking time: none
A worthy entrée in and of itself, this recipe, to me, finds its crowning achievement when used as the filling in the venerable Medianoche or Pressed Cuban Sandwich. Simple to prepare and very delicious, you may find you have to make extra to use as leftovers for the sandwich the next day.
| Amount | Measure | Ingredients for Chicken Stock |
| 3 | pounds | pork loin |
| 2 | tbsp | coarse salt |
| 3 | tbsp | lime juice |
| 1 | tbsp | lemon |
| 1 | tbsp | soy sauce |
| 1 | tbsp | Worcestershire sauce |
| 1/4 | tsp | black pepper |
| 1 | tsp | onion powder |
| 2 | teaspoon | garlic powder |
| 1 | oz | Tequila |
To prepare:
Whisk together all of the ingredients except for the pork loin. Place the pork loin in a gallon sized or larger Ziploc bag and seal. Place in refrigerator and let marinate at least 30 minutes, preferably longer. Preheat oven to 375 and remove meat from the marinade. Place in a roasting pan to fit and roast 45 minutes or until a meat thermometer reads 170 in the center of the roast. Remove from the oven and let sit at least 5 minutes before slicing.
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