Polynesian Pork Loin Recipe
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 boneless whole pork loin roast (4 pounds)
- 1 cup water
- 1 cup unsweetened crushed pineapple, 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Reviews for Polynesian Pork Loin
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.