2 lb Boneless Pork Loin Roast
1 Medium Green Pepper,wedged
1 Medium Onion, quartered
4 Cloves Garlic, minced
Juice from one Lemon, Lime and Orange
1 1/2 t Ground Cumin
1 t Louisiana Hot Sauce or your favorite
3/4 t Ground Allspice
1 t Granulated Sugar
1 T Honey
1/2 t Salt
1 T Coconut Oil
S & P to taste
Pierce Pork Roast deeply all over. Place roast in a large plastic bag to marinade, Do not seal yet.
Combine Bell peppers, onion, orange juice, lemon and lime juice, garlic, cumin, salt, hot sauce, allspice and coconut oil in blender. Blend till smooth. Reserve 1/2 for later use, refrigerate. Pour the rest over roast and seal. Marinade over night and turn bag several times.
Heat oven to 425 degrees F. Remove roast from marinade and discard marinade. Place roast in shallow roasting pan and sprinkle with Salt and Pepper. Roast uncovered for 15 minutes and reduce heat to 325. Continue roasting 45 minutes or until internal temperature reaches 145 degrees F. Remove from oven and let rest for at least 15 minutes before cutting into.
Combine reserved marinade, sugar, honey and 1/2 t salt in medium saucepan. Heat to boiling, reduce heat Simmer, uncovered, for 5 minutes or until thickens slightly. Drizzle over pork slices and serve.