Cuban Pork Roast

6 garlic cloves
4 scallions with tops, minced
1/2 cup pine nuts
1 jalapeno, seeded, minced
2 cups minced fresh cilantro leaves
2/3 cup fruity olive oil
3 tablespoons fresh lime juice
1/3 cup Nicoise or Greek olives, minced
salt and freshly ground pepper to taste
1 (4-pound) boneless pork loin roast
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup hot pepper jelly

Combine the garlic, scallions, pine nuts, jalapeno and cilantro in a food processor and process to a thick paste. Add the olive oil gradually, processing constantly. Combine with the lime juice, olives, salt and pepper in a small bowl.

Unroll the roast if it has been tied and spread with 2/3 of the cilantro paste. Reroll the roast and tie with string. Make shallow incisions over the surface of the roast with the tip of a sharp knife. Place in a shallow dish.

Stir the grapefruit juice, orange juice and lime juice into the remaining cilantro paste. Pour over the roast. Marinate, covered, in the refrigerator for 24 hours, turning occasionally.

Drain the roast, reserving the marinade. Place the roast in a roasting pan. Roast at 375 degrees F for 1 3/4 hours, basting occasionally with the reserved marinade. Brush the roast with the pepper jelly and roast for 15 minutes longer or until done to taste.

Remove the roast to a platter and let stand for 10 minutes. Cut into 1/2-inch slices and serve.

Serves eight


Havanna Black Beans

1 pound dried black beans
2 tablespoons annatto seeds (optional)
1/3 cup olive oil
1 medium onion, chopped
2 scallions with tops, minced
4 garlic cloves, minced
1/2 green bell pepper, seeded, chopped
1/2 red bell pepper, seeded, chopped
1 jalapeno, seeded, minced
2 tablespoons tomato paste
3 tablespoons red wine vinegar
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 tablespoons minced fresh cilantro
1 tablespoon salt
2 teaspoons freshly ground pepper

Rinse and sort the beans. Combine with cold water to cover in a large bowl. Soak for 8 hours or longer. Drain the beans and combine with fresh water to cover in a large saucepan. Bring to a boil over medium-high heat and reduce the heat. Simmer for 1 1/2 hours, adding additional water if necessary to cover the beans.

Heat the annatto seeds in the olive oil in a small saucepan over medium heat for 5 to 7 minutes or just until the seeds color the oil. Strain oil, discarding the seeds.

Heat the strained oil in a medium skillet over medium-high heat. Add the onion, scallions, garlic, bell peppers and jalapeno and sauté for minutes. Stir in the tomato paste and vinegar. Add the oregano, cumin, cilantro, salt and pepper. Reduce the heat to medium and cook for minutes longer. Add to the beans and simmer for 30 minutes or until quite thick.

Note: The beans may be made in advance and stored in the refrigerator to improve the flavor. Reheat in a covered saucepan over low at to serve.

Serves eight