Recipe By NISHAMARTIN
Rating
Published Oct 21st
Fruit Glazed Pork Roast
Prep - Cook - Additional - Ready In -
Servings 10 servings Calories 276.3

This can be made with guava, apricot or pineapple and all will be delicious. I usually serve this with rice.

Recipe Ingredients

  • 1 (12 fluid ounce) can or bottle guava nectar
  • 2 teaspoons soy sauce
  • 1 teaspoon cider vinegar
  • 8 slices fresh ginger root
  • ½ teaspoon ground ginger
  • ¼ cup packed brown sugar
  • 5 pounds pork roast

Cooking Directions

  1. 1 To Marinate: In a large resealable plastic bag combine the fruit nectar, soy sauce, vinegar, ginger root, ground ginger and brown sugar. Mix together until sugar dissolves. Add pork, seal bag and refrigerate for at least 3 hours or, if possible, overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Remove bag from refrigerator. Remove meat from marinade, wipe dry with paper towels and brown in a large skillet. Place browned pork on a rack in a roasting pan and bake in the preheated oven for 1 hour (tenderloins 35 to 40 minutes) or until internal temperature of meat has reached 145 degrees F (63 degrees C). Baste with marinade every 10 minutes while baking. (Note: If there is any leftover marinade, you can boil it and add cornstarch for a nice sauce.)

Nutrition Facts

  • Calories 276.3
  • Carbohydrate 11.2 g
  • Cholesterol 79.4 mg
  • Fat 13.4 g
  • Fiber 0.3 g
  • Protein 26.3 g
  • Saturated Fat 5 g
  • Sodium 125 mg
  • Sugar 10.4 g

Reviews

  1. I cannot rate this higher than four due to the HUGE discrepency in cooking time. It said take it to 145 about one hour. It took me almost two hours to get it to 145 and I do not eat pork that is only cooked to 145. The FDA recommends 170 and my programmable thermometer - Read more ...
  2. I was only able to marinate for about 5 hours but I think the flavor still came through. I followed the recipe but was using 2 shoulder roasts with bone in (3lb and 4lb). They took a long time to come to 145F (almost 2 hours) and then the inside was very pink. I am - Read more ...
  3. I would almost give this recipe a 5 star rating. The flavor is really good. The fruit comes through so well and the roast comes out tender and moist. I stopped the cooking at 144 degrees internal. It coasted up to about 150 during the rest. That is plenty done for a pork roast these - Read more ...
  4. I and the wife liked it. Kids thought it was OK. I think ginger is a bit of an acquired taste.
  5. This recipe was a little confusing. It said to cook a 5 lb roast for 1 hour or until internal temp reaches 160. This took exactly 2 hours for me. The roast was so dry when it came out that we could barely eat it. I marinated for two days but there was no evidence - Read more ...
  6. I followed the recipe exactly (perhaps I was a bit liberal with the thickness of the sliced ginger root) and it was delicious! My husband loved it and I will be making it again soon. Thank you!
  7. absolutely awesome. couldn't find guava so used pink grapefruit juice and marinated 2 1/2 days. added cornstarch for awesome sauce. thank you.
  8. I marinated overnight it was pretty good think I'd like more "zest" but it was a great change on pork this is a keeper!