Ingredients
Pork & Marinade
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3–4 lb pork loin roast
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3 tbsp tamarind paste
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3 tbsp honey
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2 tbsp soy sauce
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1 tbsp fish sauce
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4 cloves garlic, minced
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1 tbsp grated fresh ginger
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1 tsp smoked paprika
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1 tsp ground coriander
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Zest and juice of 1 lime
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2 tbsp olive oil
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Salt and black pepper to taste
Tropical Roasted Vegetables
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1 sweet potato, cubed
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1 red bell pepper, sliced
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1 cup pineapple chunks
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1 small red onion, quartered
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1 cup baby carrots
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1 tbsp olive oil
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Salt and pepper to taste
Finishing Garnish
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Fresh cilantro leaves
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Lime wedges
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Toasted sesame seeds
Intructions
1. Prepare the Marinade
In a bowl, whisk together the tamarind paste, honey, soy sauce, fish sauce, garlic, ginger, paprika, coriander, lime juice, lime zest, and olive oil until smooth.
2. Marinate the Pork
Pat the pork roast dry and season lightly with salt and pepper. Rub the marinade generously over the pork, ensuring it is well coated. Let it marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).
3. Prepare the Vegetables
Toss the sweet potato, bell pepper, pineapple, onion, and carrots with olive oil, salt, and pepper.
4. Assemble in the Platinum Oval Roaster
Place the marinated pork in the center of the Platinum Oval Roaster. Arrange the vegetables around the pork, spreading them evenly so they roast properly.
5. Roast
Cover with the roaster lid and cook in a preheated oven at 350°F (175°C) for about 75–90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
During the last 15 minutes, remove the lid and baste the pork with the pan juices to develop a glossy glaze.
6. Rest and Slice
Remove the pork from the oven and allow it to rest for 10 minutes before slicing. This keeps the meat juicy and tender.
