Total Time
2hrs 5mins
Prep 20 mins
Cook 1 hr 45 mins

This makes a deliciously different roast loin of pork. The basting sauce is fantastic and great as a mop for many different roasted/grilled meats.

Ingredients Nutrition


  1. Remove most fat from the meat; sprinkle lightly with flour.
  2. Heat oil in a large skillet or roasting pan and brown pork quickly on all sides.
  3. Remove from pan and cool slightly.
  4. Preheat oven to 350 degrees.
  5. Combine garlic, salt, pepper, soy sauce, ginger and lime juice; rub mixture into roast.
  6. Place meat in a roasting pan, rib side down, cook in hot oven for 25 minutes per pound, or about 1 hour 45 minutes.
  7. About 30 minutes before roast is done, place pineapple rings on top, sprinkle with sugar, and finish cooking.
  8. During cooking, baste roast a few times with the pineapple juice-vinegar-soy mixture and the pan juices.
  9. Serve with pan gravy.
Most Helpful

Your recipe is awesome! Loved the flavor and, you are right, the hasting sauce (as well as rub mixture) is fantastic. I used a boneless pork loin, which was 2.27 lbs. and needed the entire roasting time. I also used a meat thermometer. Thanx, Silky, for a great recipe!

M. Joan February 05, 2004

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.

DrGaellon December 10, 2012

I had such high hopes after reading this recipe and the very favorable reviews. But, the DH and I thought it was just too salty and too sweet. I did enjoy the texture of the pork, though. I may use this method again but I will make changes.

CaribbeanQueen February 22, 2006