Hawaiian Pork Tenderloin cooked in Banana Leaves
This pork roast is such a delicious and easy way to serve pork you really don't need a luau to make it.
Ingredients
- 1 Pork Shoulder (large shoulder)
- 3 tbsp Olive Oil
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Onion Powder
- 1 tsp Garlic Powder
- Brown Sugar (for packing on meat; either light or dark sugar is fine whatever you prefer or have on hand)
- 1 can Crushed Pineapple (large can)
- 1 package Non-Edible Banana Leaves
Instructions
- Clean, rinse and butterfly Pork Shoulder. Rub pork with Olive Oil.
- Coat pork with Salt, Black Pepper, Onion Powder, Garlic Powder.
- Line roasting pan with Non-Edible Banana Leaves and place pork in roasting pan and pack on a ¼" thick coating of Brown Sugar.
- Drain liquid from Crushed Pineapple can and top sugar coating with crushed pineapple. Put pineapple juice in roasting pan with pork.
- Bake in 350℉ oven for approximately 1½-2 hours. Internal temp should read 165℉. The crust on this roast will be browned and crispy. Let rest for 20 minutes before slicing.
