4 pounds boneless pork loin
1 1/2 cups white rum
12 cloves garlic, minced
6 scallions, chopped
1 1/2 cups chopped green peppers
1/2 cup fresh oregano, chopped
1 tbsp salt
1 tbsp freshly ground black pepper
3 cups chopped cilantro
1/2 cup olive oil

Procedures :
Trim pork loin of any fat. Cut into 1 1/2-inch-thick chops. Combine remaining ingredients; add pork chops and cover and refrigerate for 24 hours. Remove pork from marinade, reserving marinade. Roast chops on rack in shallow pan in 350 degree F. oven to an internal temperature of 155-160 degrees F. Meanwhile, in small saucepan, bring reserved marinade to a boil; boil hard for 5 minutes. Serve chops with boiled reserved marinade.
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Category : Meats

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