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Caribbean: Sofrito Roast Pork

Kidney-friendly, low-sodium Caribbean Sofrito Roast Pork: Lean pork loin with a sofrito blend of onions, bell peppers, and cilantro. Simple and flavorful.

1hr 45mins
4 ounces

Appropriate for

Baked Pork with Spices and Herbs


  • 2 pounds pork loin roast, trimmed of excess fat
  • 1 medium onion, diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • - Black pepper to taste


1hr 45mins

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the diced onion, bell peppers, garlic, cilantro, apple cider vinegar, oregano, cumin, and black pepper to create the sofrito.
3. Heat olive oil in a skillet over medium heat and sear the pork loin on all sides until golden brown.
4. Transfer the pork to a roasting pan and cover it evenly with the sofrito mixture.
5. Roast in the preheated oven for about 1 hour or until the internal temperature of the pork reaches at least 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. Serve with additional fresh cilantro if desired.

Nutritional information

Nutrients per serving: 1 serving - 4 oz with sofrito topping

  • Calories: ~220 kcal
  • Protein: ~25g
  • Sodium: ~60mg
  • Potassium: ~350mg
  • Calcium: ~50mg
  • Phosphorus: ~220mg