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    You are in: Home / Recipes / Roast Loin of Pork Recipe
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    Roast Loin of Pork

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    20 mins

    1 hrs 45 mins

    silky's Note:

    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.

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    Units: US | Metric

    Basting Sauce


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

    Ratings & Reviews:

    • on February 05, 2004


      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!

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    • on December 10, 2012


      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.

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    • on February 22, 2006

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Roast Loin of Pork

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 713.7
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 9.6 g
    Cholesterol 253.8 mg
    Sodium 1060.0 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 0.8 g
    Sugars 13.1 g
    Protein 85.0 g

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