Polynesian Pork Roast

By susan skrtich

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Polynesian Pork Roast

This recipe makes 4 servings

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  • Preparation time: 30-40 min.
  • Cook time : 2-2/2 hours

This dish is a sweet, nutty flavourful dish with some exotic flare, beautiful colour and texture. Serve this dish anytime especially in spring to welcome the upcoming summer weather that we all anticipate.

Ingredients

  • 1 pork loin roast 1 pork loin roast
  • 2 cups prepared green tea 2 cups prepared green tea
  • 1/2 cup macadamia nuts 1/2 cup macadamia nuts
  • 1/2 cup mango juice 1/2 cup mango juice
  • 1/4 cup chopped shallots 1/4 cup chopped shallots
  • 1/2 cup carrots , julienned or shredded1/2 cup carrots, julienned or shredded
  • 1/4 cup raisins 1/4 cup raisins
  • 1/4 cup crushed pineapple 1/4 cup crushed pineapple
  • 2 tbsp maple syrup 2 tbsp maple syrup
  • 1/4 cup shredded unsweetened coconut 1/4 cup shredded unsweetened coconut
  • 1/4 cup white wine 1/4 cup white wine
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • 1 sprig parsley , for garnish1 sprig parsley, for garnish
  • Sauce:
  • 2 tsp water 2 tsp water
  • 1 pinch saffron , (optional)1 pinch saffron, (optional)
  • 1 tsp cornstarch 1 tsp cornstarch
  • 1 pomegranate , seeded1 pomegranate, seeded

Preparation

Add pork loin roast to deep covered dish or pan. Pour in the above ingredients into the bottom of the pan. Cover with lid and cook meat for 40-45min per pound. When meat has completed cooking time, remove meat and cover to keep hot; and pour remaining juices into a bowl and whisk liquid to combine. Add 1 teaspoon starch (previously mixed with 2 teaspoons water until smooth). Heat on stove, on medium heat for approx. 5 min. until combined, heated through and slightly thickened. Add pinch of saffron at end of cooking prior to pouring onto meat. Cut meat into slices, arrange on plate accordian style and pour sauce onto meat in one linear fashion.Sprinkle the pomegranate sees on the top of the sauce for colour. Garnish with sprig of parsley and serve with favourite vegetables, rice or salad.

Source : susan skrtich

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