| Level: | Easy |
| Yield: | 6 to 8 servings |
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
Instructions
- 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 orange honey 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 554 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 58 g |
| Cholesterol | 163 mg |
| Sodium | 956 mg |
| Serving Size | 1 of 8 servings |
| Calories | 554 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 58 g |
| Cholesterol | 163 mg |
| Sodium | 956 mg |
Reviews
What do you do with the beer? Drink it?
The recipe has potential but not great. I too was confused about the directions to baste with the mixture I had already mixed together and found runny. I too added more beans but my biggest question was about 2 tbs of 5 spice powder! This was way too much and made the crust bitter. I added more OJ to lighten it up. With adjustments I might consider trying it again. Maybe…
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.
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
Annie, Fremont, CA
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.
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.
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.
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.
I felt the beer gave it a strong flavor maybe next time I will leave out the beer. Everyone loved it.
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 suggestion)and bottled Chinese Garlic and Black Beans (which I had in the pantry)instead 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 sauce)and 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.
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.
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!