Teriyaki Pork Roast
To be honest, I’ve never been a huge fan of teriyaki. But sometimes it’s just the right thing to do. I saw this on Facebook and thought I’d give it a try it. Of course, I treated it a bit. When I cook this recipe, it turned out to be one of the very best pork roast I’ve ever cooked. It was moist flavorful and tasty.
Ingredients:
2 largerred onion, sliced and separated into rings
~ 3-4 lbs p ork loin roast
1 20oz canned pineapple slices
20 oz bottle Teriyaki marinade
2 Tbs ginger, grated
1/4 cup Thai Sweet chili sauce
1 tsp each salt, substitute, fresh, ground pepper, and garlic powder
2 Tbs chives, chopped
Directions:
- Preheat oven to 350°.
- Place onion slices at the bottom of a baking pan.
- Cut across the top of the pork loin about 2/3 of the way through, leaving a 1 inch in between each cut. Please pork loin on top of onion rings in baking dish.
- Drizzle Thai sweet chili sauce into each cut. Then place pineapple slices in each cut into the pork loin
- Cover pork loin with teriyaki marinade.
- Place a dollop of grated ginger on each side of each piece of pineapple. Spread Ginger across the top of pork loin in between each pineapple slice
- Whisk spices together in a small bowl and sprinkle over the top of the pork loin and onions.
- Breaking dish in the preheated oven and bake for one for one hour to one and a half hours. User meat thermometer and remove one pork reaches 135°-140° internally.
- Switch the oven to broil and brown the top other roast. Watch carefully so it’s not to burn. Period. Remove roast from oven and allow to rest for 5 to 15 minutes.
- Slice between the pineapple slices and serve over a bed of white rice. Using tongs take some of the cooked onions from the below the roast and place on top of the roast, followed by a spoonful of the teriyaki sauce.