Steve’s Pork Loin with a slight Asian flare

Prep Time: 20 minutes

Cook Time: 1.5 hours

Serving Size: 4-6

4-5 lb. Pork Loin

1 Red Bell Pepper, chopped

1 large can chopped Pineapple

2 Jalapeno peppers, finely diced

Fresh Garlic Cloves: crushed, minced, smashed “The more the Merrier!” 

1/2 teaspoon Oriental Five Spice, or to taste (be careful with this as it can be overpowering)

5-6 Limes, fresh squeezed for their juice

3-4 Oranges, fresh squeezed for their juice

1/4 cup Extra Virgin Olive Oil (Italian is good, but I think Portuguese might be better)

Rice Wine Vinegar, enough to cover the loin

Kosher Salt and Black Pepper

Soy Sauce, several good splashes

1 lb. Linguini Pasta (use a good quality fresh or imported pasta)

Combine all ingredients in a large bowl, except pork loin. Reserve half of marinade to go over pasta. 

Score the fat on the pork loin and place it in a flat baking dish. Pour the remaining marinade over the loin and marinate at least 4 hours, preferably overnight. 

Preheat oven to 350 degrees Fahrenheit. 

Place loin in a roasting pan and add some of the marinade liquid, placing fruit and veggies on top. Cover tightly with foil and bake for 90 minutes. 

Remove loin when done and let it rest for 20 minutes. Cook pasta al dente (do not overcook!), drain, and place on a large platter. Heat reserved marinade and ladle over linguini. Cut the loin into thin slices, place it around the platter, and serve. 

Caution Note: This is so good it may cause some to have a flavor seizure or smack themselves in the mouth!!

Enjoy!

Submitted By: Steve Arruda, EMT-Paramedic

Massachusetts, USA