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!
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.
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.
This pork was delicious, just a little salty. The pork was so tender and the gravy was just wonderful. It was very easy to prepare.
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...
Moist, flavourful, delicious! It's a Keeper!
We found the meat to be very flavourful and moist. I sometimes find my pork roast a little dry. We will certainly make this one again. Oh yes, it is also very easy which is a bonus.
absolutely delicious!! I am a beginning cook, this recipe was easy and very tasty, made double batch of the basting sauce, when roast was done, pan juices went into a gravy bowl and was served over meat.. this prevented pork from drying out. definitely a keeper... thanks
Yummy...this dish is just wonderful Silky. All the flavours blend beautiful together creating a rare treat. We enjoyed this dish very much...thank you so much for sharing.