Pork Roast Guadeloupe Caribbean
Transport yourself to the vibrant flavors of the Caribbean with this Pork Roast Guadeloupe Caribbean recipe, a tantalizing fusion of tropical zest and bold spices. This juicy pork loin is infused with a citrusy marinade featuring orange juice, lime juice, fresh garlic, thyme, and the fiery kick of a scotch bonnet pepper, balanced beautifully with warm allspice, nutmeg, cinnamon, and a touch of honey. Slow-roasted with caramelized onions and bay leaves, the savory depth of the pan juices creates a perfect pairing to the pork’s tender, melt-in-your-mouth texture. Ideal for family dinners or special occasions, serve it with traditional sides like fluffy rice or sweet plantains to fully savor this authentic Caribbean-inspired dish. Get ready to impress guests with a recipe that combines bold island flavors and comforting home-cooked flair!
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Recipe Information
Ingredients
- 4 pounds pork loin roast
- 1 cup orange juice
- 0.25 cup lime juice
- 2 tablespoons olive oil
- 6 large fresh garlic cloves
- 2 tablespoons fresh thyme leaves
- 1 whole scotch bonnet pepper
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large white onion
- 2 whole bay leaves
- 1 cup water
Instructions
Place the pork loin roast on a clean surface and pat it dry with paper towels.
In a blender or food processor, combine the orange juice, lime juice, olive oil, garlic cloves, thyme, scotch bonnet pepper (remove seeds for less heat), ground allspice, cinnamon, nutmeg, honey, salt, and black pepper. Blend until smooth to form the marinade.
Pour the marinade over the pork loin in a large resealable plastic bag or a shallow dish. Massage the marinade into the pork, ensuring it’s coated evenly. Refrigerate for at least 4 hours or ideally overnight to allow the flavors to infuse.
Preheat the oven to 375°F (190°C).
Take the pork roast out of the marinade, and reserve the marinade. Place the pork in a roasting pan.
Peel and slice the onion. Spread the onion slices and bay leaves around the pork roast in the roasting pan. Pour the reserved marinade and 1 cup of water into the bottom of the pan.
Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Roast for 1 hour.
After 1 hour, remove the foil, baste the pork with the pan juices, and return it to the oven uncovered. Roast for an additional 1 hour, basting every 20 minutes to keep the meat moist.
Check the internal temperature of the pork using a meat thermometer. It should reach at least 145°F (63°C) in the thickest part. If it hasn’t reached this temperature, continue cooking and checking every 10 minutes.
Once cooked, remove the pork roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Serve the pork slices with the caramelized onions and pan juices spooned over the top. Pair with rice, plantains, or a fresh green salad for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
5081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 64.9 g | ||
| Protein | 498.4 g | 997% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 8840 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
