The spiciness of the red curry paste adds enough heat but if you really like it hot, add the Spicy Thai Chili Sauce.
10 min
PREP TIME
1h 30 min
COOK TIME
240
CALORIES
9
INGREDIENTS
INGREDIENTS 15 SERVINGS
- 1/2 cup (125 milliliter) Liquid Honey Upside Down Squeeze
- 1/4 cup (50 milliliter) Red Curry Paste
- 3 tablespoon (45 milliliter) vegetable oil
- 2 tablespoon (30 milliliter) soy sauce
- 2 tablespoons (30 milliliter) Sweet Red Chili Sauce
- 4 cloves garlic, mashed to a paste
- 1 boneless center-cut pork roast (about 4 lbs, 2 kg)
- 3 cups (750 milliliter) thinly sliced onions
- Cooked Jasmine Rice (thai kitch)
Preparation
- 1 Preheat oven to 450°F (230°C). In a small bowl, combine honey, red curry paste, oil, soy, chili sauce and garlic until well blended. Coat pork loin on all sides with 1/2 of the mixture. Reserve remaining mixture for basting. Spread onions in large roasting pan. Place pork on top of onions.
- 2 Bake 10 minutes. Reduce oven temperature to 350°F (175°C). Roast 1 to 1 1/2 hours longer or until internal temperature reaches 160°F (71°C), turning and basting every 15 minutes with the remaining curry paste mixture. Transfer pork to cutting board. Let stand 10 minutes before slicing.
- 3 Drain and coarsely chop onions. To serve, place a layer of onions over cooked Jasmine Rice. Top with pork slices.
