The spiciness of the red curry paste adds enough heat but if you really like it hot, add the Spicy Thai Chili Sauce.
10m
PREP TIME
1hr 30m
COOK TIME
9
INGREDIENTS
Ingredients
- 1/2 cup honey
- 1/4 cup Thai Kitchen® Gluten Free Red Curry Paste
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons Spicy Thai Chili Sauce, (optional)
- 4 cloves garlic, mashed to a paste
- 1 boneless center-cut pork roast , (about 4 pounds)
- 3 cups thinly sliced onions
- Cooked jasmine rice, (optional)
INSTRUCTIONS
- 1 PREHEAT oven to 450°F. Mix honey, red curry paste, oil, soy, chili sauce and garlic in small bowl 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 ROAST 10 minutes. Reduce oven temperature to 350°F. Roast 1 to 1 1/2 hours longer or until pork is desired doneness, 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
