Polynesian Pork Loin Recipe

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Polynesian Pork Loin Recipe
Polynesian Pork Loin Recipe photo by Taste of Home
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Polynesian Pork Loin Recipe

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

Ingredients

  • 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

Directions

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 thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce. Yield: 10 servings.
Originally published as Polynesian Pork Loin in Light & Tasty February/March 2005, p55

Nutritional 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.

  • 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 thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce. Yield: 10 servings.
Originally published as Polynesian Pork Loin in Light & Tasty February/March 2005, p55

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Reviews forPolynesian Pork Loin

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MY REVIEW
ms11145 User ID: 1604521 219274
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."

MY REVIEW
cre8tivstacey User ID: 6302233 129879
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 :)"

MY REVIEW
mystique054 User ID: 1045242 63868
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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