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Cuban Roast Pork

This dish makes an amazing Sunday Roast for any day of the week! For those wanting to lose weight faster or cutting carbs, skip the potato and serve double the eggplant roast.

Time
2 hours
Serves
4
Calories
312

Ingredients

  • 1 roast pork, fat removed
  • Zest of 1 lemon
  • Zest of 1 lime
  • Zest of 1 orange
  • 2 cloves garlic
  • ½ tbsp. black pepper
  • ½ tbsp. salt
  • 1 tbsp cumin
  • 4 small potatoes, quartered
  • 1 eggplant, large diced
  • 1 onion large diced
  • 1 tsp balsamic vinegar
  • 400g zucchini, shaved with a peeler
  • 1 tbsp low fat Danish feta
  • Juice of 1 lemon

Method

  1. Rub pork in zest, salt pepper, garlic and cumin and marinate for at least 1 hour.
  2. Roast in 180 degree oven or place on BBQ spit until cooked through (approx. 2 hours)
  3. Place onion and eggplant in a separate baking dish and pour balsamic over the top. Place potato on top and place in oven or under BBQ hood with the pork.
  4. Mix zucchini, feta and lemon juice and serve with a 100g portion of pork.