A tender and juicy pork loin roast, with a tangy twist.
For best results, brine your roast in a salt and water mixture overnight in the fridge.
The next day, remove and rinse the roast, and place in a large, oven-safe saucepan with a lid.
Mix the pineapple, garlic, ginger, 1 cup coconut milk, rice vinegar, sesame oil, pepper, salt and spice together in a blender until smooth. Pour over the roast and marinate for 2-3 hours.
After 1.5 hours, crack the lid open.
For the last 15 minutes, remove the lid completely.
Remove the roast from the oven and place on a serving platter. Cover to keep it warm.
Add lime juice and rest of coconut milk to the cooking liquid in the saucepan. Once combined, serve with the roast and enjoy!