Reader recipe Polynesian Pork Roast
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Polynesian Pork Roast

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.

By susan skrtich

Source: susan skrtich

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30-40 min.
  • Cook time 2-2/2 hours
  • Portion size 4


  • 1 1pork loin roastpork loin roasts
  • 2 cups 2cupsprepared green tea
  • 1/2 cup 1/2cupmacadamia nutmacadamia nuts
  • 1/2 cup 1/2cupmango juicemango juice
  • 1/4 cup 1/4cupchopped shallotshallots
  • 1/2 cup 1/2cupcarrotcarrots, julienned or shredded
  • 1/4 cup 1/4cupraisinraisins
  • 1/4 cup 1/4cupcrushed pineapple
  • 2 tbsp 2tbspmaple syrup
  • 1/4 cup 1/4cupshredded unsweetened coconut
  • 1/4 cup 1/4cupwhite wine
  • 1-1/2 tsp 1-1/2tspsalt
  • 1 sprig 1sprigparsley, for garnish


  • 2 tsp 2tspwater
  • 1 pinch 1pinchsaffron, (optional)
  • 1 tsp 1tspcornstarch
  • 1 1pomegranatepomegranates, seeded
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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.

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