Caribbean Pork Roast

1 2- to 2-1/2-pound pork boneless
double center loin roast
1 cup orange juice
1/2 cup lime juice
1-1/2 teaspoons ground cumin
1-1/2 teaspoons red pepper sauce
3/4 teaspoon ground allspice
1 medium green bell pepper, cut into eighths
1 medium onion, cut into fourths
4 cloves garlic, crushed
Salt and pepper
1-1/2 teaspoons sugar
1/2 teaspoon salt

We used a rolled roast, composed of 2 boneless loins tied together for this recipe. If a single loin roast is used, the cooking time will be about 25 minutes per pound.
Heavy, resealable, plastic food storage bags are great for marinating meat and vegetables. They can be used in most recipes that call for marinating food in glass or plastic bowls. Just be sure to place the bag in a dish, in case it leaks.
Trim fat from roast pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper, sugar and 1/2 teaspoon salt in blender or food processor.
Cover and blend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. Heat oven to 325 degrees.
Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered 1-3-4 to 2-1/4 hours for medium doneness (160 degrees). Remove pork from pan. Cover and let stand about 15 minutes before slicing. Pour marinade into 1-1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork. 8 servings

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