Roast Loin of Pork
- Ready In:
- 2hrs 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 lbs lean loin pork
- 1⁄4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 teaspoon salt
- black pepper
- 2 tablespoons soy sauce
- 1⁄2 teaspoon powdered ginger
- 1 1⁄2 tablespoons lime juice
- 3 pineapple rings, cut in half
- 3 tablespoons brown sugar
-
Basting Sauce
- 1⁄2 cup pineapple juice
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
directions
- Remove most fat from the meat; sprinkle lightly with flour.
- Heat oil in a large skillet or roasting pan and brown pork quickly on all sides.
- Remove from pan and cool slightly.
- Preheat oven to 350 degrees.
- Combine garlic, salt, pepper, soy sauce, ginger and lime juice; rub mixture into roast.
- Place meat in a roasting pan, rib side down, cook in hot oven for 25 minutes per pound, or about 1 hour 45 minutes.
- About 30 minutes before roast is done, place pineapple rings on top, sprinkle with sugar, and finish cooking.
- During cooking, baste roast a few times with the pineapple juice-vinegar-soy mixture and the pan juices.
- Serve with pan gravy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I did this a little differently. I used a 2.2 lb boneless loin roast. I combined the soy sauce, lime juice, minced garlic, brown sugar, and powdered ginger with a sprinkle of onion powder and a couple of slices of fresh ginger. I marinated the meat in that for 2 hours or so. I took it out, patted it dry and browned it on all sides (without using the flour), then put it on a rack in a roasting pan. I roasted it at 325F for about 80 minutes, until the center was 140F. I basted it with the basting sauce every 10-15 minutes, and poured the rest of the sauce into the pan when I put the pineapple rings on top. While the meat was resting before slicing, I drained the sauce (which was very concentrated and salty) into a pot and added about another 1/2 cup pineapple juice, then simmered it until it thickened slightly. Overall, this was absolutely delicious.
-
Did not have a small roaster so I used my dutch oven. All I can say is that this was awesome - really unbeleiveable. The gravy was fantastic. This is a very rich recipe and we will definately have it again. My "fussy eaters" enjoyed a second helping. I used a flavor injector and based the meat on the inside with injections at the beginning. I halfed my roast and then when I tied it together I added pineapple rings - Wow! Oh ya - I skipped the sugar at the end...
see 4 more reviews
RECIPE SUBMITTED BY
silky
United States