Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to improve their menus, and advice on menu planning.
Hawaiian Roast Pork Loin with
Tropical Pineapple Salsa
1 tablespoon salt
11⁄2 teaspoons five-spice powder
1⁄2 teaspoon dry mustard
1⁄4 teaspoon freshly ground pepper (black or white)
2 tablespoons molasses
1 (4- to 5-lb.) boneless pork loin
1 tablespoon Dijon mustard
3 cups small diced fresh pineapple (1 lb.)
2 or 3 jalapeño chiles, seeded, finely chopped
1 red bell pepper, finely chopped
1⁄2 cup finely chopped red onion
1⁄3 cup chopped fresh cilantro
1⁄4 cup lime juice
1⁄2 teaspoon salt
1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.
2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.
3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.
4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.
5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.
Thanks so much to Chef Brad for an awesome recipe!! I look forward to seeing more!!