Spiced Roast Pork
|Boneless center cut pork loin roast||1 1⁄2 Pound, trimmed (1 Loin)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Apple cider vinegar||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Grated lime zest||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
1. Pat the pork dry with paper towels. Combine the parsley, vinegar, garlic, paprika, lime zest, cinnamon, cumin, salt, and pepper in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 8 hours or up to 24 hours.
2. Preheat the oven to 325°F. Place a rack in a roasting pan and spray the rack and the pan with canola nonstick spray.
3. Place the pork on the rack and roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium, about 1 hour 10 minutes. Transfer the pork to a cutting board and let stand about 5 minutes. Cut into 12 slices.