Sweet and Sour Pork Loin
This sweet and sour pork loin is a whole roast treated to a salty, sweet brine of honey and coconut milk before it ever sees the oven. The long soak seasons the lean meat through and helps it hold moisture at a high roasting heat. A crust of ginger, garlic, brown sugar and fresh Thai chile then adds sharp heat against the ketchup and vinegar glaze, and a probe thermometer keeps the center pink.
Instructions
Put the salt, honey, water and coconut milk in a gallon-size zip-top bag. Add the pork roast and turn it until it is coated all over, then refrigerate for 2½ to 3 hours.
Take the pork out of the bag and pat it dry with paper towels. Throw away the brine.
Stir together the ketchup, rice wine vinegar, sesame oil and soy sauce. Toss the pork in this mixture until coated, then set it on a rack in a roasting pan.
Mix the garlic, ginger, brown sugar and minced Thai chiles, and press the mixture onto every side of the pork. Push a probe thermometer into the center of the roast.
Bake in a 425°F (220°C) oven until the probe reads 140°F (60°C), which gives a medium rare roast.
Move the pork to a plate and let it rest for 7 minutes. Slice and serve warm, with sweet and sour sauce on the side.
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