Cuban Assassin's Genuine "They'd Make This In Havana, If They Only Had The Pork, If They Only Had The Spices, If They Only Had The Sherry" Roast Pork

First, take fresh garlic, salt (preferably sea salt), and oregano.

Peel the garlic and take a fork and mash it all together, make kind of a paste with it.

Then stir in some sherry (your tastes of course), extra virgin olive oil, then some orange, lime, and lemon juice. About 3 or 4 times as much OJ as the other two; you just want the citrus to add some acidity to the mixture.

Then add a little cumin (freshly ground is best but powdered will do) and freshly cracked black pepper.

Take this mixture and pour it over your pork loin seal it in a plastic bag and marinate it overnight.

The next day, remove only the loin, but save the marinade. take a cast iron pan and heat it to super hot! put a touch of olive oil in the pan and sear the outside of the loin to lock in the juices.

Next you can either finish it in the oven or on the grill. I prefer the charcoal also. wrap the loin in aluminum foil pinch off the ends and pour the marinade in the foil and grill it to your liking, if you have a meat thermometer, to about 170-180 inside.

Serve it with black beans and rice, and a delightful pinot grigio.

Post Script :

The samdwiches you can make with this meat the next day will be worth all the effort taken to cook it. Some french bread, dijon mstard, grilled onion, swiss and pepper jack cheese. Press it all down in a buttered pan with nothing more than a foil wrapped brick. Lord have mercy, and a ice cold beer! nothing better