Loin of Pork with Oranges and Pineapple

This is a very unusual dish made with a delectable mixture of pineapple, oranges, spices, garlic and pork. Serve it on its ozon, followed by a crisp green salad. Other fresh fruit such as peaches, apricots or apples may be substituted for the pineapples and oranges.

4-6 SERVINGS X 4 lb. boned loin of pork, trimmed of excess fat and rolled

1 tablespoons vegetable oil

Loin of Pork with Oranges and Pine-apple makes an unusual lunch.

2 large oranges, peeled and cut into thick slices small pineapple, peeled, sliced, cored and cut into chunks

1 lb. potatoes, peeled, cubed and partly cooked

1-inch piece root ginger, peeled and finely grated

½ teaspoon ground allspice

1 teaspoon coriander seed, coarsely crushed

1 teaspoon salt

1 teaspoon black peppercorns, coarsely crushed

1 teaspoon prepared French mustard grated rind of

1 orange

2 garlic cloves, crushed

5 tablespoons soy sauce

2 fl. oz. fresh lemon juice

First make the marinade. In a large, shal-low dish, combine all the marinade ingredients together and mix well. Add the loin of pork and set it aside in a cool place to marinate for 3 hours, basting the meat frequently.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Remove the pork from the marinade and set it aside. Pour the marinade into a small saucepan and bring it to the boil.

Remove the pan from the heat.

Put the oil in a large roasting tin and place the tin in the oven. When the oil is hot, remove the tin from the oven and put in the pork, fat side uppermost.

Roast the pork for 2½ hours, or until the juices are clear when the meat is pierced with the point of a sharp knife. Baste it every 30 minutes with the marinade which should be kept hot.

Forty-five minutes before the end of the cooking time, cover the pork with the orange slices and add the pineapple and potatoes to the roasting tin.

After 25 minutes, remove the tin from the oven and turn the potatoes over. Return the tin to the oven for a further 20 minutes.

Remove the roasting tin from the oven. Using a large fork transfer the pork to a carving board. Remove the orange slices and put them back into the roasting tin. Return the tin to the oven. Carve the pork into thick slices and arrange them on a serving dish. Remove the tin from the oven and spoon the fruit over the pork. Remove any excess fat from the top of the cooking juices and pour the juices over the pork. Serve immediately.