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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • 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

276.3 calories; 26.3 g protein; 11.2 g carbohydrates; 79.4 mg cholesterol; 125 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/12/2003
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! Read More
(19)

Most helpful critical review

Rating: 1 stars
04/28/2005
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 of any flavor in the meat at all. I will not be making again! Read More
(7)
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/12/2003
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! Read More
(19)
Rating: 4 stars
10/12/2003
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! Read More
(19)
Rating: 5 stars
01/26/2004
absolutely awesome. couldn't find guava so used pink grapefruit juice and marinated 2 1/2 days. added cornstarch for awesome sauce. thank you. Read More
(12)
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Rating: 5 stars
02/16/2005
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! Read More
(8)
Rating: 1 stars
04/28/2005
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 of any flavor in the meat at all. I will not be making again! Read More
(7)
Rating: 4 stars
04/19/2011
I and the wife liked it. Kids thought it was OK. I think ginger is a bit of an acquired taste. Read More
(3)
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Rating: 4 stars
04/14/2013
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 days. 160 internal will turn that beautiful loin into shoe leather but I think AllRecipes has to cover themselves against legal attacks in the case someone does get sick from bacterial toxins or infections. I used a 3 pound pork loin and it took longer than the suggested time for a 5 pound roast cooked to a well done level. That is my one complaint. The time was way off. If the editor changes the internal temperature they should correct for the time or reword to only use a thermometer not a timer. This is a keeper recipe. Read More
(2)
Rating: 4 stars
03/31/2018
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 says 160. It took 2 1/2 hours to get it to 160 and it was still lightly pink inside. But the recipe is great! The glaze was tasty and thickened with corn starch it was a GREAT sauce to top slices of this roast with. Next time I will figure on approaching three hours to get it to 170 internal to get rid of the pink. I just don't like pink meat! Chicken also I always cook longer than the recipe calls for. Mine was NOT dry though; the initial browning all over and then the basting every ten minutes kept the inside nice and moist. I used a 3 lb half of a Boston Butt roast for this and marinated it for 24 hours. Definite keeper - I will make this one again!! Read More
Rating: 4 stars
11/29/2016
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 OK with a little pink. With pork you are just trying to kill trichinosis (more prevalent in game than commercial pork) so 145 is OK. I'd start this far in advance of 1 hour and just keep checking temps. Read More