Cuban Chinese Roast Loin of Pork

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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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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.

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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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Growing up Jewish does NOT prepare you to successfully prepare pork. This is the first pork recipe that has worked for me, and I'm thrilled. The only changes I made were to use 2 bottles of beer instead of one (to satisfy the one "one inch" of beer suggestionand bottled Chinese Garlic and Black Beans (which I had in the pantryinstead of plain, mashed beans and fresh garlic. The major change I made was to cook the pork to 160 degrees internal temperature, instead of 165 (got this from another recipe, and it came out absolutely PERFECT! Changes I might make in the future (strictly a matter of personal preference might include reducing the Five Spice powder to one tablespoon (I think it overpowered the lovely flavors of the Hoisin sauceand ramping up the orange juice and honey to get a little sweeter result (maybe adding orange juice and additional honey instead of the extra bottle of beer. But this is a winner and a keeper, exactly as written, and the moist, tender meat truly belies how easy this recipe actually is.

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I love the marinade for this pork. I actuall just poured the whole thing over the pork and cooked it with out the beer. It made a delicious crust on the pork and the center was still slight pink, perfect! The pan juices made an amazing sauce. I couldn't stop eating it! Served with bok choy and a black bean yellow rice.

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I made my own five spice powder (forgot the anise but it didn't matter! and got great reviews from my husband and my company. Went great with warm beets with goat cheese!

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My family and friends rave about this recipe. i use it as a filling for cuban roast pork sandwiches. i just get some bollilo rolls, mayo, tomato and lettuce. I put out lime wedges to squeeze onto the sandwiches. it is soooo good and a great summertime dish. serve with some potato salad and you are set!!!

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very nice