If you’re surprised to see a recipe with the word “Hawaiian” in this cookbook, there’s a simple explanation. Music educator and concert pianist Thomas Yee, from the University of Hawaii, was in St. John’s and we invited him on the show. The episode was Hawaiian-themed, complete with leis and this supreme-tasting pork roast. The Asian slaw was darn good too.
Ingredients
- 3 lb (1.5 kg) boneless pork loin
- 2 cups (500 ml) apple juice
- 1 tbsp (15 ml) peppercorns
- 1 tbsp (15 ml) coriander seeds
- ½ cup (125 ml) fresh ginger, chopped
- ½ cup (125 ml) dried apricots, chopped
- ½ cup (125 ml) golden raisins
- 4 cloves garlic, minced
- ½ cup (125 ml) soy sauce
- 1 tin pineapple slices, 28 oz (796 ml) each
- 1 cup (250 ml) pineapple juice
- onion salt
- 3 apples, cored and halved (any kind) cinnamon
How to Make It
- First you must marinate the pork loin. Line a roasting pan with a leak proof plastic bag, open at the top to receive ingredients. Place the pork into the bag. Coat pork with the apple juice, black peppercorns, coriander seeds, ginger, dried apricots, golden raisins, minced garlic, soy sauce, halved pineapple slices, and pineapple juice. Finally, sprinkle onion salt over all. Loosely close top of plastic bag and place roasting pan in refrigerator. Allow the meat to marinate for at least 12 hours.
- Preheat oven to 350 F (180 C). Remove ingredients from bag and place in roasting pan itself. Scoop up the mixture of fruit and flavourings used in the marinade and cover pork loin with them. Bake pork loin at 350 F (180 C) for 2 hours.
- After 2 hours, remove pork loin from oven. Sprinkle apples with cinnamon and put 3 apple halves – cut side showing – on either side of pork loin. Return pork loin to oven and bake for another 30 minutes. Asian Slaw
- Ingredients:
- 1 cup (250 ml) canola oil
- 1 tbsp (15 ml) sesame oil
- ½ cup (125 ml) apple cider vinegar
- 3 tsp (15 ml) sugar
- 8 cups (2 L) cabbage, shredded
- 6 green onions, chopped
- 2 cups (500 ml) green peas (frozen are fine)
- 2 pkg dried instant noodles (ramen), broken in
- crunchy pieces
- 2 cups (500 ml) roasted almonds, chopped
- ½ cup (125 ml) sesame seeds
- Make dressing by whisking oils, vinegar, and sugar together. Place all remaining ingredients in large salad bowl. Pour dressing over salad and toss everything thoroughly for a minute or so. Serve with sliced pork loin.
