3 to 4 pound boneless pork loin roast
8 cloves garlic
4 tablespoons olive oil, divided
Salt and pepper
1 tablespoon dried oregano
Make slits all over roast and insert pieces of fresh garlic. Juice 2 oranges and 2 limes. Mix together orange juice, lime juice, and 2 tablespoons olive oil. Place pork in a large re-sealable bag or in a glass dish. Pour the juice mixture over the pork. Turn to coat. Seal bag or cover dish and refrigerate for 24 hours. Remove roast from marinade. Pat dry and place in a roasting pan. Drizzle roast with the other 2 tablespoons olive oil. Season well with salt, pepper and oregano. Bake in a preheated 350 degree oven in a roasting pan for about an hour or until it reaches an internal temperature of 145 degrees. Cover with foil and let rest 10 to 15 minutes before slicing. You can also grill the roast. Serve the pork with lime and orange wedges or slices.
An 11-foot-long model of the Japanese passenger liner Hikawa Maru is being sent back to Japan after 34 years at the Wisconsin Maritime Museum in Manitowoc.
Area volunteers are making a difference in the community this holiday season. At this time of the year, many people are looking for ways to help their neighbors. The Salvation Army is one of the many places where you can do just that.
For the second year in a row, St. Norbert College could house overflow of homeless people from the St. John the Evangelist shelter in Green Bay.
A memorial fund has been created for a Grand Chute firefighter killed in a weekend car crash.
Appleton police executed a search warrant Thursday in connection with a fatal nightclub shooting.
Capital Credit Union is offering to match donations made to Salvation Army red kettles in the Fox Valley on Friday.