Ingredients
1 posted by stewart hopper
6 lb pork loin roast(center cut)
1 can pineapple slices (20 oz)
1/4 cup honey
1/4 tsp garlic powder
1/4 tsp ginger
1/3 cup soy sauce
Directions
Have butcher loosen chine (back) bone. Place fat side up, onrack in
open roasting pan. Insert meat thermometer with bulb in thickest
part not touching bone. Roast in 325 degree oven 2 1/2 hours or until
170 degrees is reached on thermometer. drain pineaplle well
reserving all syrup, blend with remaining ingredients. Pour over
pineaplle to marinate. Brush pork with marinade every 10 minutes the
last half hour of cooking. remove to serving platter, cut into 10
portions. Insert pineapple between each portion. heat and serve
remaining marinade with pork.
Servings: 10 servings
Pork Loin Lahaina Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Food historians have traced the existance of recipes far back into history, in fact as far as the Egyptians, and potentially, even further back. Having said that, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. He also describes how the Romans used many different herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Continuing our culinary historical journey, there are a couple of interesting cookery books which date from the 14th Century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the curry that is familiar to us all today, but rather descriptions of the types of food served to the upper classes of the time. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, such as coriander, parsley, and basil. These new herbs and spices created an increase in manuscripts on cooking, most of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of the West tried to serve up the most exotic meals, and consequentially cooks and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 20th century, cooking books were increasing in popularity mostly due to better eduction, more free time and having more money to spend. The TV revolution brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Pork Loin Lahaina recipe.
