Indonesian-Style Pork Roast Recipe
Indonesian-Style Pork Roast Recipe photo by Taste of Home
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Indonesian-Style Pork Roast Recipe

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Your family and friends won't believe you when you reveal the "secret ingredients" for this flavorful pork roast—peanut butter! I've served this roast to guests for years, and I can't tell you how many times I've sent copies of the recipe home with guests. For a change of taste, you can substitute toasted walnuts for peanuts and use walnut oil instead of peanut butter.
TOTAL TIME: Prep: 20 min. + standing Bake: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 1-1/4 hours + standing
MAKES: 6 servings


  • 2 pounds boneless pork loin roast
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1 large clove garlic, crushed
  • 1 tablespoon lemon juice
  • 1 cup soy sauce
  • 2 tablespoons pineapple juice
  • 1 clove garlic, crushed
  • 1/4 cup dry sherry, optional
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 cup chopped unsalted peanuts

Nutritional Facts

5 ounce-weight: 385 calories, 20g fat (5g saturated fat), 91mg cholesterol, 3027mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 43g protein.


  1. Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes.
  2. Place roast in greased baking dish; cook at 325° until meat thermometer inserted in center registers 160° (about 75 minutes).
  3. To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; let stand for 15 minutes. Slice into serving portions and serve with sauce. Yield: 6 servings.
Originally published as Indonesian-Style Pork Roast in Country Woman January/February 1990, p29

Light-Bodied White Wine

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

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Jane McDonald User ID: 1940334 13473
Reviewed Sep. 4, 2010

"Very tastey and tender"

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