Hawaiian Roast Pork with Fresh Pineapple Salsa

Serves: 12
Total Calories: 211
Prep time:
Cook time:
Total time:


1 tablespoon salt
1 1/2 teaspoons five-spice powder seasonings
1/2 teaspoon dry mustard powder
1/4 teaspoon freshly ground pepper
2 tablespoons molasses
4 to 5 pounds boneless pork loin
1 tablespoon Dijon style mustard
3 cups fresh pineapples (1-pound)
2 or 3 jalapeño peppers, seeded, finely chopped
1 red bell pepper, minced
1/2 cup red onion, minced
1/3 cup fresh cilantro, minced
1/4 cup lime juice
1/2 teaspoon salt


In a small bowl, combine all rub ingredients; mix well. Rub over pork loin. Cover, chill, or refrigerate 30 minutes or overnight.

Preheat a 12” deep Dutch oven to 425°F. Place a cake cooling rack in the bottom of the oven and fill bottom of oven with ½” water. Bake 30 to 40 minutes until browned.

Reduce heat to 250°F; bake an additional 2 to 3 hours or until internal temperature reaches 150°F, checking to make sure there is always water in the bottom of the Dutch oven.

Meanwhile, in a large bowl, combine all salsa ingredients; mix well. Cover, and chill or refrigerate.

Remove oven from heat, let roast rest in oven 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot with salsa.

Nutritional Facts:

Serves: 12
Total Calories: 211
Calories from Fat: 62

This Hawaiian Roast Pork with Fresh Pineapple Salsa recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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