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Margarita Pork Loin

The lime juice and tequila marinate the pork loin and make it tender and juicy. The rub adds spiciness and additional flavor! Barb L.

Serves: 10-12

3 pound pork loin roast, boneless

1 cup tequila

½ cup lime juice (You will need 1 Tbsp of lime zest for the rub in this recipe. Even if you don’t make the rub until the following day, zest your limes before you juice them. Save the zest in the refrigerator until ready to make the rub)

1/2 cup Flying Olive Garlic, Lime, or a Combination of Choice Extra Virgin Olive Oil

3 cloves garlic, crushed

1/8 teaspoon salt

Margarita Rub

1 Tbsp lime zest, grated

1 Tbsp dried oregano

1 Tbsp black pepper, cracked

1 Tbsp brown sugar

1 tsp dried thyme

½ tsp kosher salt

1/8 tsp allspice


Place pork in large self-sealing bag; combine tequila, lime juice, oil, garlic and salt in medium bowl and pour over pork. Seal bag; refrigerate 24-48 hours. Remove pork from marinade, discarding marinade, pat pork dry.

Heat oven to 350 degrees F.

Combine rub ingredients in a small bowl. Pat seasoning mixture over all surfaces of pork. Place pork in shallow roasting pan and roast for 1 hour (15-20 minutes per pound—no more--or the pork will be dry!), until internal temperature on a thermometer reads 145 degrees F. Remove roast from the oven; let rest about 10 minutes before slicing to serve.

Inspired from a recipe on

Submitted by Barb L.