Pina Colada Roast Pork

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3 / 5
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Suitable cuts:
Lean pork loin joint (leg or shoulder joint could also be used)
Gas Mark 4-5, 180ºC, 350ºF
Cooking Time:
Between 50 and 60 minutes
Cooking Time Detail:
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes

Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints
  • 1 Lean pork loin joint
  • 2x15mlsp (2tbsp) Vegetable oil
  • Salt
  • 50g (2oz) Back bacon
  • 1 Onion, finely chopped
  • 150g (5oz) White breadcrumbs
  • 2.5cm (1") Root ginger, peeled and grated
  • ½ Lemon, juice and zest
  • 227g Can of pineapple rings, drained and chopped
  • 15mlsp (1tbsp) Mango chutney
  • 25g (1oz) Desiccated coconut
Pre-heat the oven.

Weigh the pork loin joint and calculate the cooking time using the timings above. Make sure the rind is scored well, spoon over the vegetable oil and sprinkle with salt. Place on to a rack in a roasting tin and open roast in the oven for the calculated time.

Make the stuffing balls. Dry fry the bacon and onion together for 2 minutes. Place the cooked bacon and onion in a large bowl, add the breadcrumbs, ginger and the juice and zest of the lemon and lime. Add the pineapple to the mixture with the chutney, mix well together.

Take small spoonfuls of the mixture and make into mini balls (about 18 balls)
Place desiccated coconut into a bowl and lightly roll the balls in the coconut.
Place on a non-stick baking sheet and bake for about 20 minutes.

Make the chunky Mojo. Take 425g (approx) can of mango in syrup, drain and finely chopped until it's a 'pulpy' consistency. Add 15mlsp (1tbsp) chopped fresh mint; juice and zest of ½ a lime; 2x5mlsp (2tbsp) orange juice and 2x15mlsp (2tbsp) white rum and coconut spirit (optional). Cover and leave to stand.
Serving Suggestions:
Serve the hot pork with crispy crackling and mini stuffing balls, or cold pork with the pina colada chunky mojo.