4 lb pork loin
1 c pearl onions
3 Tbsp. soy sauce
2 tsp. green curry paste
3 tsp. oyster sauce
1 tsp chili powder
1 red bell pepper, cut in strips
3 tsp brown sugar
1/2 c. water
1 13.5 oz. can coconut milk (shake well before opening!)
2 tsp. House of Tsang® Saigon Sizzle™ Sauce
Place pearl onions in roasting pan, place pork on top of onions. The onions act as a flavorful roasting rack.
In a small bowl, combine soy sauce, curry paste, and oyster sauce. Pour over pork. Dust with chili powder. Scatter red pepper on top.
Roast 20-30 minutes per pound at 350° F, or until internal temperature measures 170° F.
Remove from oven and allow to stand 5-10 minutes before carving.
While pork is resting, combine ingredients for sauce in a small saucepan. Heat over medium heat until flavors meld. Serve alongside pork.
Serve this dish with rice or rice noodles.
Submitted by Gretchen Grant Contributed on: and modified on Friday April 7th, 2006