Polynesian Pork Roast
Ingredients
3 pork tenderloins, cut in 2cm thick slices
2 cups prepared green tea
½ cup cashews (macadamia)
½ cup pineapple juice (mango juice)
¼ cup chopped onion (shallots)
½ cup carrots julienned or shredded (I put baby carrots)
¼ cup raisins
¼ cup crushed pineapple
2 tbsp honey
¼ cup shredded, unsweetened coconut
¼ cup white wine
1 tsp salt
1 pinch saffron (optional)
1 tsp cornstarch
(1 single pomegranate, seeded)
2 tsp rice vinegar
Instructions
Sauté pork tenderloin in a pot and add all the ingredients except saffron, cornstarch and pomegranate.
Cook the meat for 45 minutes to one hour. When it is done remove the meat from the pot and add the 1 tsp of cornstarch dissolved in 1 tsp of water. Boil until the sauce is thickened. Add the saffron and simmer for couple of minutes. Serve by garnishing with the pomegranate seeds. I served it over rice.
