- Dry roasting? Remove from oven at 145°F; residual heat will raise the temperature a few degrees while resting.
- Pale exterior: make sure the pan and oil are very hot before searing the pork; moisture on the pork prevents browning — pat it dry first.
- Vegetables that are too firm: Cut carrots thicker than potatoes so that everything finishes cooking together, or pre-steam dense vegetables for 5 minutes.
- Sweeter glaze: replace the pineapple juice with orange juice and add an extra tablespoon of honey.
Preparation in advance and storage
- Advance preparation: Rub the pork up to 24 hours in advance; keep refrigerated.
- Leftovers: Store in the refrigerator for up to 4 days. Gently reheat the sliced pork in a covered pan with a splash of stock or a little sauce.
- Freezing: Freeze sliced pork and icing separately for up to 2 months; thaw overnight and reheat gently.
Why this recipe works
A brief sear achieves a beautiful golden color while retaining the juices; roasting on a bed of vegetables allows their natural starches and sugars to infuse the cooking juices. The pineapple-honey glaze adds sweet, salty, and tangy notes that coat the roast without masking its authentic, homey character.
See more on the next page
Advertisement
