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Polynesian Pork Loin Recipe

Polynesian Pork Loin Recipe photo by Taste of Home

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From Hendersonville, North Carolina, Karyn Joyner shares this enticing pork roast and chunky tomato sauce. After reducing the tangy sauce on her stovetop, she uses a portion of it to flavor the pork, serving the extra on the side at dinner.

This recipe is:

Healthy

Diabetic Friendly

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Polynesian Pork Loin Recipe

Prep: 20 min. Bake: 2-1/2 hours + standing

Yield: 10 Servings

20 150 170

Ingredients

1 teaspoon salt, divided
1/2 teaspoon pepper
1 boneless whole pork loin roast (4 pounds)
1 cup water
1 cup unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
2/3 cup tomato paste
1/2 cup packed brown sugar
2 tablespoons diced onion
2 tablespoons diced green pepper
2 tablespoons cider vinegar
1 teaspoon ground ginger

Directions

Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside.
Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce. Yield: 10 servings.

Nutritional Analysis: 4 ounces cooked pork with 2 tablespoons sauce equals 301 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 305 mg sodium, 19 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fruit.

Originally published as Polynesian Pork Loin in Light & Tasty February/March 2005, p55

Tomato Paste Cubes

I save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I transfer them to a heavy-duty resealable freezer bag. It's easy to remove a frozen cube whenever I need a small amount of tomato paste. —Carre Gardner, Gray, Maine

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Polynesian Pork Loin

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Reviewed on Apr. 23, 2012 by cre8tivstacey

This was so yummy I can't wait to make it again next time for guests :) I used Mrs.Dash to season the pork thus decreasing the sodium. I posted the pic of mine on facebook and had multiple offers of self invites for dinner :)

Reviewed on Jan. 04, 2011 by mystique054

This is a really tasty recipe. I followed the recipe ingredients exactly, except I didn't add the green pepper. I had a 4.5 lb pork loin, and found that it was PERFECTLY DONE (170 degree internal temp) after roasting for a total of two hours. If I had roasted it as long as the recipe called for, it certainly would have dried out. I will surely make this again for my family.