- 2 pounds pork loin roast
- 1/4 cup water
- 1 tablespoon canola oil
- 1/2 cup yellow onion, chopped
- 2 tablespoons lime juice
- 2 cloves garlic, chopped
- 1 jalapeno, seeded
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup chicken broth
- 1 teaspoon Kitchen Bouquet (optional)
- 2 teaspoons Splenda®
- 2 tablespoons cilantro, minced
- For the marinade, in a blender combine water, onion, oil, lime juice, garlic, jalapeno pepper, chili powder, salt and pepper. Place the pork loin in a re-sealable plastic baggie and pour the marinade over the pork. Try to eliminate most the air when you seal the bag. Refrigerate 4 hours or overnight. Turn it a few times so that all sides get well marinated.
- Preheat oven to 350 degrees F.
- Transfer the pork to a roasting pan, reserving the marinade. Roast uncovered for about 45 minutes or until an internal temp of about 155 degrees F. Transfer to a platter and cover with foil to rest while you make the sauce.
- Deglaze roasting pan with the chicken broth, scraping up all those yummy brown bits. Pour this into a saucepan over medium high heat and add the reserved marinade, Kitchen bouquet and Splenda. Bring to a boil then cook for about 5 minutes. Remove from heat and stir in the cilantro.
- Slice the roast and serve with the sauce drizzled over the pork or on the side.