Recipe by Jellyqueen
This is one of my adopted recipes, I haven't made it yet, but sounds good. An eye and tongue pleaser for friends and/or family
Top Review by Ima Cookin'
Thank you, Thank you, Thank you!! "Baby, you out-did yourself this time!", were the words my husband said after finishing his dinner last night! I chose this recipe because we had just purchased a fresh, never frozen, beautiful "bone in" pork roast, approx 4.5lbs, from a wonderful little meat market in my home town. While I like pork, it's never been my first choice of meats, but my husband loves it! I had been wanting to do something different with this roast other than just putting it in the crock pot w/all the usual suspects, potatoes, carrots, celery, etc. I came to "Zaar" and found this recipe. My husband loves it! He said it tastes so much like some of the fare we've eaten at some of the finer Chinese food restaurants in our city. He absolutely loved the sauce over the meat and the brown rice we had on the side. I followed the recipe exactly, except for the following: 3/4 cup agave nectar instead of corn syrup, onion powder instead of green onion, (I was out), and "lite" soy sauce (50% less sodium), as well. I also pretty much doubled all the ingredients, since my roast started out over half as big as the recipe asked for. I marinated it for approx. 18 hours. The agave nectar made the sauce "sweet" without being sticky sweet, and didn't change the taste one bit. I also didn't put the extra pineapple on the bottom of the serving platter, because they're going to be part of my breakfasts this week! ;-) Hubby isn't really big on pineapple either, but he sure scarfed the ring I placed under his piece of roast! He just really loved this sauce. I truly enjoyed the roast as well. It's extremely juicy and not dried out, and the flavors are throughout the roast, not just the sauce. Thanks Jellyqueen! This one is a keeper!! :-) (Pics to follow.)
- 907.18 g boneless pork loin
- 566.99 g can pineapple slices in juice
- 177.44 ml light corn syrup or 177.44 ml dark corn syrup
- 78.07 ml soy sauce
- 78.07 ml thinly sliced green onion
- 22.18 ml minced gingerroot
- 3 clove garlic, minced and pressed
- 2.46 ml dry mustard
Directions See How It's Made
- Drain pineapple and reserve ¾ cup juice.
- In medium bowl, stir together corn syrup, reserved pineapple juice, soy sauce, green onion, ginger, garlic and mustard.
- Add pork and turn to coat well.
- Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Drain and reserve marinade.
- Place pork on rack in foil-lined roasting pan.
- Roast in 375 degrees oven, brushing frequently with reserved marinade about 1-½ hours or until temperature in meat thermometer reaches 170 degrees.
- PINEAPPLE SAUCE: In small saucepan, bring 1 cup reserved marinade to boil.
- In small bowl, stir together 1 tbsp cornstarch and 2 tbsp water until smooth and stir into marinade.
- Stirring, bring to boil over medium heat and boil 1 minute.
- Add 4 pineapple slices and heat until pineapple is hot and glazed.
- Arrange remaining pineapple slices on a platter.
- Place pork roast on pineapple and pour pineapple sauce over pork.
- Serve warm.