3 lbs. Boneless Pork Loin Roast
¼ cup chopped cilantro
1 tsp sea salt
1-1/2 tsp cumin
½ tsp black pepper freshly ground
1 tsp dried oregano
2 each oranges, juiced and zest
¼ tsp red pepper flakes
2 each limes, juiced and zest
1 Tbsp Avocado oil
2 cloves garlic, finely chopped
2 Tbsp White Balsamic vinegar
With a sharp knife score (cross hatch) the fat on top of the pork roast, then season entire roast with the sea salt and pepper. Mix orange juice, lime juice, zest, garlic, cilantro, cumin, oregano, avocado oil, white balsamic vinegar and red pepper flakes together in a bowl. Pour about half of the mixture into a one-gallon resealable plastic bag. Add the pork to the bag, close and refrigerate for at least 4 hours to 12 hours.
Pour the remaining half of the mixture into a small saucepan and simmer on the stove for a few minutes until thickened slightly. Reserve the sauce for serving.
When ready to cook, preheat your BBQ grill on high heat. Remove the pork from the marinade and place on grill. Sear the pork roast on the hot grill starting with the fat side down first, turning it every couple of minutes, until it’s nicely browned on all sides. Place the pork roast on a cool side of your grill and cook indirectly for about 45-60 minutes, or until the internal temperature of the pork measures 145 degrees F on a meat thermometer.
Remove the roast from the grill and let it rest on a cutting board for 10 minutes. Cut into ½ inch slices and drizzle the reserved sauce on top.