- 2 pounds boneless, center-cut pork loin roast
- 1/2 cup extra virgin olive oil (EVOO)
- 2 cloves garlic, minced to a paste
- Pinch of salt
- 1 tablespoon dried oregano
- 1 cup orange juice
- 1/2 cup lime juice
- 1 large onion, minced
Make the marinade: heat a small nonstick skillet over medium-high heat with EVOO. Add garlic, salt, oregano, orange juice, lime juice and onion, and whisk until heated through.
Pierce pork roast as many times as you can with a sharp knife or fork. Pour marinade mixture (reserving a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours.
Using a suitable roasting pan, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (140-145°F internal temperature), about 40 minutes, basting occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Save and sprinkle some juice onto the pork if you put it in the Cuban sandwiches.