1\/2 C. chopped onion
\n1\/2 C. fresh orange juice
\n2 tsp. fresh lemon juice
\n3 garlic cloves, chopped
\n1 bay leaf
\n1\/2 tsp. dried oregano leaves
\n1\/2 tsp. ground cumin
\n1\/2 tsp. freshly ground black pepper
\n15 ounces lean boneless pork loin, cut into 1-inch cubes
\nFresh cilantro sprigs, to garnish<\/p>\n
To prepare marinade, in gallon-size sealable plastic bag, combine onion, orange and lemon juices, garlic, bay leaf, oregano, cumin and pepper; add pork. Seal bag, squeezing out air; turn to coat pork. Refrigerate at least 2 hours or overnight, turning bag occasionally. Preheat oven to 325o F. Spray 1-quart baking dish with nonstick cooking spray. Transfer pork mixture to prepared baking dish; bake, covered, 3 hours, until pork is very tender. Remove and discard bay leaf. Serve pork mixture garnished with cilantro sprigs.<\/p>\n
Yield: 4 servings
\nCalories: 179
\nFat: 6g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. chopped onion 1\/2 C. fresh orange juice 2 tsp. fresh lemon juice 3 garlic cloves, chopped 1 bay leaf 1\/2 tsp. dried oregano leaves 1\/2 tsp. ground cumin 1\/2 tsp. freshly ground black pepper 15 ounces lean boneless pork loin, cut into 1-inch cubes Fresh cilantro sprigs, to garnish To prepare marinade, in gallon-size sealable plastic bag, combine onion, orange and lemon juices, garlic, bay leaf, oregano, cumin and pepper; add pork. Seal bag, squeezing out air; turn…<\/p>\n