Recipe Details

Honey-Pineapple Pork Roast

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Marinating Time: 2 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 - 3 1/2 pound pork loin roast, boneless
1/2 cup honey
1/2 cup soy sauce
1/4 cup white wine vinegar
1 cup fresh pineapple, finely chopped
2 cloves garlic, minced
2 tablespoons fresh ginger root, grated OR 1 teaspoon ground ginger

Cooking Directions

Score loin in 1-inch diamonds with a sharp knife (1/4 inch deep). Combine all ingredients and pour over pork. Let loin marinate 2 hours to overnight in refrigerator. Remove pork from marinade, heat remaining marinade in a saucepan to a boil and reserve for basting. Grill pork over indirect, medium-low fire 45 minutes to 1 hour (15 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes. Baste meat with marinade during last 5 to 10 minutes of grilling.

Serves 6

Serving Suggestions

Glazes will burn if applied too early. Wait until the last 20-30 minutes of cooking time to avoid burning. Serve with grilled pineapple rings, roasted potatoes and green salad.

Nutrition Information

Calories: 398 calories
Protein: 50 grams
Fat: 9 grams
Sodium: 1471 milligrams
Cholesterol: 137 milligrams
Saturated Fat: 3 grams
Carbohydrates: 29 grams
Fiber: 0 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.


Read more about Loin Roast  Arrow
More recipes with Loin Roast  Arrow

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


Read more about Grilling  Arrow
More recipes with Grilling  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.


See more tips  View Recipe

Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit