Cuban Rotisserie Pork Loin with Peppers and Onions

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Cuban Rotisserie Pork Loin with Peppers and Onions
255 min.
6
480kcal

Suggestions

Get ready for a mouthwatering Cuban-inspired feast with this rotisserie pork loin recipe! This dish is not only packed with flavor but also incredibly healthy, making it a perfect choice for those seeking a nutritious and satisfying meal. The process begins with a flavorful marinade, blending garlic, cumin, lime juice, and oregano into a smooth paste. This aromatic mixture is then generously rubbed onto a butterflied pork loin, ensuring every bite is infused with Cuban zest.
The magic happens on the grill, where the pork is carefully loaded onto the rotisserie spit, creating a juicy and evenly cooked masterpiece. While the pork sizzles, a colorful medley of bell peppers and onions is prepared, adding a vibrant side to the dish. As the rotisserie motor turns, the pork slowly cooks to perfection, reaching a tender and juicy 145°F. The result is a stunning pork roast with a beautiful crust and an incredibly moist interior.
This recipe is not just about the pork; the grilled vegetables steal the show too. The peppers and onions caramelize, absorbing the flavors of the grill and the pork's juices, creating a sweet and savory side dish. With a gluten-free and dairy-free profile, this meal caters to various dietary preferences. Each serving provides a substantial 480 calories, making it a filling and nutritious option for lunch or dinner.
Impress your guests or treat yourself to a culinary adventure with this Cuban-style rotisserie pork loin. From the marinade to the rotisserie cooking, it's a recipe that will surely become a favorite in your collection, offering a unique and healthy twist on traditional pork dishes.

Ingredients

  • servings pepper black freshly ground
  • pound pork loin boneless
  • 12 medium garlic clove 
  • tablespoon ground cumin 
  • servings kosher salt 
  • tablespoons juice of lime freshly squeezed (from 2 medium limes)
  • tablespoon olive oil 
  • 0.3 cup orange juice freshly squeezed (from 1 medium orange)
  • tablespoons oregano dried
  • medium bell pepper red cored halved seeded
  • medium onion white quartered

Equipment

  • baking sheet
  • knife
  • blender
  • plastic wrap
  • grill
  • kitchen thermometer
  • aluminum foil
  • kitchen towels
  • cutting board
  • kitchen twine

Directions

  1. Place all of the ingredients except the pork in a blender and blend until smooth; set aside.Have 6 (16-inch) lengths of butcher’s twine ready. To butterfly the pork, place the meat on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but not quite cutting through the pork, leaving about 3/4- to 1-inch thickness of meat intact. Open the pork up like a book and push on it to flatten.Starting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 3/4- to 1-inch thickness. Pull the meat open and press down to flatten. Continue cutting and flattening until the entire left half is 3/4- to 1-inch thickness. Rotate the pork and repeat on the other half. Flip the pork over so that it is cut-side down. Using your hands, rub half of the garlic mixture on the top surface of the pork. Flip the pork again and rub it with the remaining half of the garlic mixture.Starting on the right side, roll the pork into a tight cylinder. Tie it up crosswise with the twine pieces, spacing them about 1 1/2 inches apart. Trim off any excess twine.
  2. Transfer the pork loin to a baking sheet and cover it with plastic wrap.
  3. Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment. Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350°F to 450°F). Meanwhile, load the pork onto the spit and prepare the vegetables.Slide 1 pronged fork onto the spit with the tines facing inward, setting it about 10 inches from the end of the spit, and tighten the fork halfway. Slide the spit through the center of the pork lengthwise and push the pork until it’s firmly embedded on the fork tines. Attach the other pronged fork with the tines facing inward and slide it down until it’s firmly embedded in the pork. If necessary, adjust the forks and pork so that they are centered on the spit. Tighten both forks into place; set aside. Line a rimmed baking sheet with aluminum foil.
  4. Place the bell peppers and onions on the baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine; set aside.When the grill is ready, load the pointed end of the spit onto the rotisserie motor.
  5. Place the sheet of vegetables directly on the grill grates underneath the pork. Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the pork registers 145°F, about 1 to 1 1/2 hours.Turn off the rotisserie motor, rotisserie burner, and grill burners. Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks.
  6. Remove the pork from the spit and remove the forks. Tent the pork loosely with aluminum foil and let it rest for at least 10 minutes.
  7. Remove the tray of vegetables from the grill and cover with aluminum foil.
  8. Cut and discard the twine from the pork.
  9. Cut the meat crosswise into 1/2-inch-thick slices and serve with the vegetables.

Nutrition Facts

Calories480kcal
Protein59.23%
Fat29.13%
Carbs11.64%

Properties

Glycemic Index
30.5
Glycemic Load
3.09
Inflammation Score
-10
Nutrition Score
40.62565218884%

Flavonoids

Eriodictyol
0.13mg
Hesperetin
2.09mg
Naringenin
0.31mg
Apigenin
0.01mg
Luteolin
0.49mg
Isorhamnetin
1.84mg
Kaempferol
0.27mg
Myricetin
0.11mg
Quercetin
7.79mg

Nutrients percent of daily need

Calories:479.89kcal
23.99%
Fat:15.24g
23.45%
Saturated Fat:4.21g
26.31%
Carbohydrates:13.7g
4.57%
Net Carbohydrates:10.4g
3.78%
Sugar:6.28g
6.98%
Cholesterol:190.51mg
63.5%
Sodium:350.02mg
15.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:69.73g
139.46%
Vitamin C:114.64mg
138.95%
Vitamin B6:2.66mg
133.09%
Selenium:85.03µg
121.47%
Vitamin B1:1.43mg
95.62%
Vitamin B3:18.42mg
92.1%
Phosphorus:731.49mg
73.15%
Vitamin A:2556.85IU
51.14%
Potassium:1449.62mg
41.42%
Vitamin B2:0.67mg
39.21%
Zinc:5.88mg
39.19%
Vitamin B5:2.63mg
26.34%
Magnesium:103.56mg
25.89%
Vitamin B12:1.54µg
25.7%
Manganese:0.39mg
19.51%
Iron:3.49mg
19.37%
Vitamin E:2.35mg
15.67%
Vitamin K:16.16µg
15.39%
Fiber:3.3g
13.21%
Folate:52.34µg
13.09%
Copper:0.25mg
12.46%
Vitamin D:1.21µg
8.06%
Calcium:78.69mg
7.87%
Source:Chow