Occlusion Training: Lift Light to Mass Up
In matters physiological, the process of occlusion has largely negative connotations. Occlusion, meaning to shut off or obstruct, of a ...
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Cuban Roasted Pork Loin
Ingredients:
1/2 Pork loin (about 4 lbs)
8 cloves garlic, minced
1 tsp EACH cumin, oregano, sage, thyme, black pepper
1/4 cup avocado or mct oil
1 onion, chopped roughly
1/4 cup EACH fresh orange juice, fresh lemon juice, and chicken stock (or water)
Directions:
1. Trim excess fat off pork loin. Poke all over with a knife to make little cuts in the surface.
2. Mix garlic with spices, and rub all over the pork, using your hands to massage it into the surface.
3. Transfer pork to a large bowl (or ziploc bag). Add onions, juice, and stock and cover (or seal).
4. Marinade for 2-24 hours.
5. Preheat oven to 350 degrees.
6. Transfer pork, onions, and marinade to a roasting pan. Bake for 45 minutes.
7. Flip pork over, reduce heat to 300 and roast for another hour, or until roast is well done.
Note: For extremely moist meat, baste the roast every 20-30 minutes while cooking. The longer you cook, the softer the meat will become.
