Prep 15 mins
Cook 1 hr 15 mins
This method of cooking produces a roast that is moist and flavorful.
- 5 lbs boneless pork loin, trimmed of fat
- 12 ounces beer
- salt & freshly ground black pepper
- 1⁄4 cup orange juice
- 1⁄4 cup honey
- 3 tablespoons soy sauce
- 3 tablespoons sherry wine
- 2 tablespoons hoisin sauce
- 1 3⁄4 cups black beans, drained cooked and mashed with a fork (15.5 oz can)
- 2 tablespoons five-spice powder
- 4 garlic cloves, minced
- 4 mandarin oranges, peeled and divided into segments
- 1⁄2 bunch watercress, coarse stems removed
- Preheat the oven to 425 degrees F.
- Place pork loin on a rack in a roasting pan.
- Fill bottom of pan with about 1 inch of beer.
- Season the pork loin with salt and pepper.
- In a medium bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, five spice powder, and garlic to form a thin paste.
- Rub the paste into the pork loin; use all the mixture that you can, the rest can be used to baste every 20 minutes.
- Roast the pork for 15 minutes, then reduce the oven temperature to 325 degrees F; cook for 45 to 60 minutes more, basting with the pan juices and/or leftover spice paste every 20 minutes.
- The pork loin should register 165 degrees on a meat thermometer, and the juices run clear.
- Remove from the oven and let rest for 15 minutes.
- Transfer to a warmed serving platter and surround with orange segments and watercress sprigs.
- Serve immediately.