Cuban Chineese Roast Loin Of Pork

Recipe Ingredients

5 lbs	2270g / 80oz	Boneless pork loin - trimmed
1		Beer
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Orange juice
1/4 cup	59ml	Honey
3 tablespoons	45ml	Soy sauce
3 tablespoons	45ml	Sherry
2 tablespoons	30ml	Hoisin sauce
1/4 cup	40g / 1.4oz	Cooked black beans - mashed with a fork
2 tablespoons	30ml	Five Spice powder
4		Garlic cloves - finely chopped
4		Mandarin oranges or tangerines - peel, pith removed, and cut in supremes
1/2		Watercress - coarse stems removed

Recipe Instructions

Preheat the oven to 425 degrees.

Place the pork loin on a rack over a roasting pan and fill the bottom with about 1 inch of beer. Season the pork generously with salt and pepper.

In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, five spice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6243 broadcast 02-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.