Cookbook:Sweet & Sour Pork Loin

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Cookbook | Ingredients | Recipes


  • 1 (4-pound / 1.8 kg) boneless pork loin roast
  • 1 cup salt
  • 3/4 cup honey
  • 2 cups coconut milk
  • 2 cups water
  • 1 tbs minced garlic
  • 2 tbs minced ginger
  • 1 cup ketchup
  • 1 tbs sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup light brown sugar
  • 2 tbs soy sauce
  • 1 1/2 Thai chiles, finely minced


  1. Combine salt, honey, water, and coconut milk in a gallon-size zip-top bag. Add pork roast and toss to coat; refrigerate 2 1/2-3 hours.
  2. Drain pork and pat dry with paper towels. Discard remaining brine.
  3. Combine ketchup, vinegar, oil, and soy sauce. Toss pork roast in mixture and place on a roasting rack in a roasting pan.
  4. Combine remaining ingredients and press into all sides of pork. Insert a probe thermometer into the center and bake in a 425°F (220°C) oven until internal temperature reaches 140°F (60°C) for medium rare.
  5. Move to a plate and let rest 7 minutes. Serve warm with sweet and sour sauce on the side.