Indonesian-Style Pork Roast Recipe

5 1 1
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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5 1 1
Publisher Photo
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.
MAKES:
6 servings
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

Ingredients

  • 2 pounds boneless pork loin roast
  • COATING:
  • 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, peeled and crushed
  • 1 tablespoon lemon juice
  • PEANUT SAUCE:
  • 1 cup soy sauce
  • 2 tablespoons pineapple juice
  • 1 clove garlic, crushed
  • 1/4 cup dry sherry, optional
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 cup chopped unsalted peanuts

Directions

Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes. Place roast in greased baking dish; cook at 325° until meat thermometer inserted in center registers 160° (about 75 to 90 minutes).
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 rest 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

Nutritional Facts

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

  • 2 pounds boneless pork loin roast
  • COATING:
  • 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, peeled and crushed
  • 1 tablespoon lemon juice
  • PEANUT SAUCE:
  • 1 cup soy sauce
  • 2 tablespoons pineapple juice
  • 1 clove garlic, crushed
  • 1/4 cup dry sherry, optional
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 cup chopped unsalted peanuts
  1. Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes. Place roast in greased baking dish; cook at 325° until meat thermometer inserted in center registers 160° (about 75 to 90 minutes).
  2. 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 rest 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

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

"Very tastey and tender"

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