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 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.
By Chef #772674
Barrington, IL
on April 29, 2009
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First let me say this was quite tasty, even though the recipe is hard to understand.
I states that you should mix the orange juice and honey with the next ingredients through the garlic and then rub that on the pork using all the mixture. It then states to baste with the orange honey mixture. Huh?
Of course I noticed this after I mix it all together and it was runny. I added more beans, strained it then rubbed that on the pork. Used the left over liquid to baste the pork. Great save, it was delicious! Next time I'll mix just the OJ and the honey and then just the other ingredients.
By Zaria
South Orange County
on March 11, 2008
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I felt the beer gave it a strong flavor maybe next time I will leave out the beer. Everyone loved it.
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