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Polynesian Pork Loin

 Polynesian Pork Loin
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.
10 ServingsPrep: 20 min. Bake: 2-1/2 hours + standing


  • 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


  • 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.

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Polynesian Pork Loin (continued)

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.
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