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Latin Pork with Lime Marinade

Latin Pork with Lime Marinade
This Recipe Is:

WebMD Recipe

  • 2 1/2- 3 pounds
    center-cut pork loin roast, trimmed of visible fat
  • 2 tablespoons
    cumin seeds
  • 1 1/2 tablespoons
    whole black peppercorns
  • 1 1/2 tablespoons
    coriander seeds (or 1 teaspoon ground coriander)
  • 1 tablespoon
  • 1/2 teaspoon
  • 1/4 cup
    olive oil
  • 1 tablespoon
    minced, seeded jalapeno chilies (optional)
  • 2 tablespoons
    minced garlic
  • 1/4 teaspoon
  • 1/4 teaspoon
    ground black pepper
  • 1/3 cup
    lime juice (fresh or bottled)
  • 3 tablespoons
    chopped fresh cilantro
  • 1 tablespoon
    fruit flavored vinegar, or wine vinegar
  1. Add cumin, peppercorns, and coriander or coriander seeds to a small nonstick frying pan over medium heat. Stir and cook until the spices are toasted and very fragrant (a few minutes). Let cook for 5 minutes more, then add to blender, spice grinder, coffee grinder, or small food processor. Add to a small bowl and stir in sugar and salt. Rub the spice mixture all over the outside of the pork roast and place it in a gallon-sized resealable plastic bag.
  2. Add marinade ingredients to 4-cup measure and stir to blend well.
  3. Pour marinade into the plastic bag, remove any excess air, and place bag with roast into a medium bowl. Chill in refrigerator overnight.
  4. Start grill, or preheat oven to 450°F. Remove pork roast from marinade and, if using the oven, place it on a rack in a small roasting pan. Roast 25 minutes. Reduce temperature to 300°F and continue to bake for about 40 minutes more (if using a meat thermometer, it should read around 155°F when inserted in the center of pork roast). If grilling, use indirect heat and remove when meat thermometer registers about 155-158°F.
  5. Set pork roast on a serving platter and let rest for 10 minutes. Cut roast into slices in the thickness you prefer. 
Nutritional Information

Makes: 8 servings
  • Calories246
  • Protein34 g
  • Carbohydrates2 g
    • Dietary fiber0 g
  • Fat10 g
    • Saturated fat3.5 g
  • Cholesterol93 mg
  • Sodium201 mg
  • Calories from Fat41%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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