Updated Nov 24, 2014Chatelaine
- In a medium-size bowl, whisk pineapple juice with hoisin, garlic powder, chili flakes, fennel seeds, ginger, salt, pepper, cinnamon and cloves. Place roast in a large plastic bag. Pour hoisin mixture overtop. Push meat into liquid. Squeeze as much air as you can from bag. Seal tightly with an elastic band as close to meat as possible. Place in a bowl. Refrigerate at least 4 hours but preferably overnight.
- When ready to roast, preheat oven to 350F (180C). Remove roast from bag. Save marinade. Place meat in a small roasting pan with shallow sides or a baking dish just large enough to hold it. Roast, uncovered, in centre of preheated oven, generously brushing with marinade every 15 minutes, until an instant-read thermometer inserted into thickest part of roast reads 140F (60C) for medium-rare. This will take about 1-1/4 hours, or 25 minutes per lb (500 g). Discard leftover marinade. Let roast stand 10 minutes before slicing. Drizzle any pan juices over meat or serve alongside. Great with mashed potatoes and bok choy.
Adding a few dried spices to hoisin sauce and pineapple juice creates an instant glossy Asian glaze for a roast. With this thoroughly modern twist on the classic Sunday roast, you?ll find that leftovers will soon disappear.
Thinly slice leftover roast. Overlap on a sliced baguette spread with Dijon mustard, chili sauce or hot red pepper jelly. Top with sliced tomatoes