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Roast Loin of Pork

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.

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

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

@silky
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@silky
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"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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  1. DrGaellon
    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.
    Reply
  2. CaribbeanQueen
    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.
    Reply
  3. jules1769
    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.
    Reply
  4. Diamond Dave
    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...
    Reply
  5. Sharon in Ontario.
    Moist, flavourful, delicious! It's a Keeper!
    Reply
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