Question about roast pork & marinades (mmmm... Cuban Sandwiches!) [View All]

[WritersBlock]

Okay, DU chefs - I need advice, please! :)

I'm wanting Cuban sandwiches, so I'm making the roast pork from here: (http://icuban.com/food/cuban_sandwich.html)

I've got the pork marinading in the fridge right now, but I'm not sure I saved enough marinade for basting. The recipe says, "save a little for basting." I saved about half a cup.

The recipe doesn't say whether or not to discard the liquid that the meat sits in for 3 hours. I worked damn hard on that marinade; smushed up innocent garlic cloves, squeezed little oranges to death, and cried over onions. It should have some hellacious good flavor.

So can I put it in the pan with the meat when I start to roast it? In other words, I wouldn't use it for basting, because it might not cook through, but can it go in the pan at the beginning of the roasting so there'll be lots & lots of good juices to dip my sammiches into?