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Indonesian-Style Pork Roast

Total Time

Prep: 20 min. + standing Bake: 1-1/4 hours + standing

Makes

6 servings

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.

Ingredients

  • 2 pounds boneless pork loin roast
  • COATING:
  • 1/4 cup creamy peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1 large clove garlic, crushed
  • 1 tablespoon lemon juice
  • PEANUT SAUCE:
  • 1 cup reduced-sodium soy sauce
  • 2 tablespoons pineapple juice
  • 1 clove garlic, crushed
  • 1/4 cup sherry
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 cup chopped unsalted peanuts

Directions

  1. Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes.
  2. Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.)
  3. To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside.
    Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce.

Can you freeze Indonesian-Style Pork Roast?

Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

5 ounces cooked pork with 1/4 cup sauce: 390 calories, 21g fat (5g saturated fat), 91mg cholesterol, 1934mg sodium, 10g carbohydrate (2g sugars, 3g fiber), 39g protein.

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