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Polynesian Pork Loin Recipe

Polynesian Pork Loin Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing YIELD:10 servings


  • 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.

Nutritional Facts

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

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Reviewed Jan. 30, 2015

"family loved it. I didn't have crushed pineapple, so used chunks instead. Think I will always use chunks. Family liked that."

Reviewed Apr. 23, 2012

"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 Jan. 4, 2011

"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."

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Wine Pairings

Light-Bodied White Wine

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