Chamori Roast Pork

"Deborah Bordallo"

Designed by Norbert Perez (1998)

1/4 cup Chamori pineapple juice                         
1/4 cup Chamori lime juice                                                    1/4 cup Chamori Merlot Wine
2 tablespoons Chamori garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon black pepper                                                          1 can Chamori pineapple slices 
2 pounds fresh pork loin roast, boneless
 

Step one:
Combine first seven ingredients for marinade and pour over roast. Cover and refrigerate overnight.

Step two:
Place roast in pan, reserving marinade. Top roast with Pineapple Slices. 

Preheat the oven to 450 degrees.

Roast the meat about 15 minutes.

Lower the heat to 350 degrees and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife.

A meat thermometer inserted into the thickest part of the meat should read about 155–160 degrees.

Step three:
Bring reserved marinade to a boil.

Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.