Taste of Home
Polynesian Pork Loin
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing
YIELD: 10 servings.
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.
Ingredients
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1 teaspoon salt, divided
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1/2 teaspoon pepper
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1 boneless whole pork loin roast (4 pounds)
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1 cup water
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1 cup unsweetened crushed pineapple, undrained
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2/3 cup tomato paste
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1/2 cup packed brown sugar
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2 tablespoons diced onion
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2 tablespoons diced green pepper
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2 tablespoons cider vinegar
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1 teaspoon ground ginger
Directions
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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.
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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.
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3.
Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.
Nutrition Facts
4 ounce-weight: 301 calories, 8g fat (3g saturated fat), 90mg cholesterol, 305mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fruit.
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