Loin of Pork with Oranges and Pineapple
Ingredients
1 x 4 lb boned loin of pork, trimmed of excess fat and rolled
2 tbspns vegetable oil
2 large oranges, peeled and cut into thick slices
1 small pineapple, peeled, sliced, cored and cut into chunks
2 lb potatoes, peeled, cubed and partly cooked
Marinade
1 inch piece root ginger, peeled and finely grated
½ tspn ground allspice
1 tspn coriander seed, coarsely crushed
1 tspn salt
1 tspn black peppercorns coarsely crushed
1 tspn prepared French mustard
Grated rind of 1 orange
2 garlic cloves crushed
5 tbspn soy sauce
2 fl oz fresh lemon juice
Method
First make the marinade. In a large, shallow dish, combine all the marinade ingredients together and mix well. Add the loin of pork and set it aside in a place to marinate for 3 hrs, basting the meat frequently.
Preheat the oven to fairly hot 190°C, gas mark 5.
Remove the pork from the marinade and set it aside. Pour the marinade into a small saucepan and bring it to the boil. Remove the pan from the heat.
Put the oil in a large roasting tin and place the tin in the oven. When the oil is hot, remove the tin from the oven and put in the pork, fat side uppermost.
Roast the pork for 2 ½ hours, or until the juices are clear when the meat is pierced with the point of a sharp knife. Base it every 30 minutes with the marinade which should be kept hot.
Forty five minutes before the end of the cooking time, cover the pork with the orange slices and add the pineapple and the potatoes to the roasting tin.
After 25 minutes, remove the tin from the oven and turn the potatoes over. Return the tin to the oven for a further 20 minutes.
Remove the roasting tin from the oven. Using a large fork transfer the pork to a carving board. Remove the orange slices and return to the roasting tin. Return the tin to the oven.
Carve the pork into thick slices and arrange them on a serving dish. Remove the tin from the oven and spoon the fruit over the pork.
Remove any excess fat from the top of the cooking juices and pour the juices over the pork. Serve immediately.