Ingredients
- 4 to 5 pound boneless pork loin, trimmed
- 1 bottle beer
- Salt and freshly ground black pepper
- 1/4 cup orange juice
- 1/4 cup honey
- 3 tablespoons soy sauce
- 3 tablespoons sherry
- 2 tablespoons hoisin sauce
- 1/4 cup cooked back beans, mashed with a fork
- 2 tablespoons FiveSpice powder
- 4 cloves garlic, finely chopped
- 4 mandarin oranges or tangerines, peel and pith removed and cut into supremes
- 1/2 small bunch watercress, coarse stems removed
Directions
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, fivespice 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 orangehoney 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.
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By cookiemonster barry
St. Louis, MO
on May 13, 2013
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This was a family hit, and I made it for Mother's Day for the moms in my life. It was succulent, and the ingredients for the paste/rub were just great. I have already shared it with friends, especially those who don't have much success with making a roast loin of pork that isn't dried out or undercooked. I could not find 5 spice powder, so I substituted Emeril Legasse's Essence which was just fine. I am thinking of just making the rub ahead of time and keeping it in the freezer for the next roast.
By torba97_12904148
Fremont, CA
on January 02, 2013
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OUTSTANDING! Just completed a New Years Day party This recipe was devoured by 14 couples (Rose Bowl parade/game. FYI...followed recipe exactly as written BUT used boneless pork shoulder. The flavors were same as when we met in Miami, FL and ate pork in the Little Cuba restaurants. Delicious...food and memories!
Annie, Fremont, CA
By mariaelenasouma...
ASTORIA, NY
on May 16, 2011
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This is the 3rd time I have made this delicious roast pork loin.
I started out making a smaller size pork loin about 3 1/2 lbs, although when it comes to this recipe I would say larger is better.
When making the larger size pork,I would double up on the marinade.
Use fresh oranges for the OJ. I rub the pork with olive oil for extra taste and I doubt there is any need to season overnight.
I cook the pork on a rack to keep it away from the beer etc.
Pour some of the marinade on both sides and continue basting with the remainder while cooking.
I would also say that the cooking time needs to be increased substantially otherwise it will be on the rare side.
Do not be afraid if it starts to look dark, although be cautious not to burn it.
It is exceedingly flavorfull and tender.
The left overs can be sliced and reheated in the toater oven for your favorite sandwich.
I can hardly wait for the next time I make this masterpiece of a dinner. Kudos Cuban Chinese cookery.
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