Recipe: Teriyaki Pork Loin

Hi Nancy, Here is a recipe from "Yankee Church Supper Cookbook". I haven't made it yet but intend to. Also have a recipe for a Chinese salad made with pork if you'd like it just let me know. Mickey

Teriyaki Pork Loin
From: Yankee Church Supper Cookbook
Serves 8-10

1 4lb. pork loin (3 lbs. if boned)
1 (6 oz.) can frozen pineapple or orange juice
1/3 cup soy sauce
3-4 garlic cloves, crushed
1 tbsp. cornstarch mixed with 2 tbsp.water
1/2 cup drained pineapple chunks or diced fresh orange
pineapple or orange slices
parsley

Marinate pork loin overnight, turning from time to time, in a mixture of fruit juice, soy sauce and garlic.

When ready to cook, preheat oven to 375 degrees F. Drain pork, reserving marinade and place in open roasting pan on rack. After 10 minutes, turn down oven to 325 degrees F. Roast 35 minutes per pound (45 minutes per pound for boned for boned roast), or till done-internal temperature should read 185 degrees F. and pork is richly glazed. During the last half hour, brush several times with marinade.

Heat remaining marinade in saucepan. Add cornstarch and water mixture and cook, stirring, till thickened. Adjust seasonings. Add pineapple chunks or diced orange if desired.

Pour a little sauce over the roast and garnish meat with fruit slices and a little parsley. Serve rest of sauce on the side if desired.