1 ea. (4 pounds / 1.8 kg) boneless pork loin roast
1 cup salt
¾ cup honey
2 cups coconut milk
2 cups water
1 tbsp minced garlic
2 tbsp minced ginger
1 cup ketchup
1 tbsp sesame oil
¼ cup rice wine vinegar
¼ cup light brown sugar
2 tbsp soy sauce
1 ½ Thai chiles, finely minced
Combine salt, honey, water, and coconut milk in a gallon-size zip-top bag. Add pork roast and toss to coat; refrigerate 2½–3 hours.
3 hours
Drain pork and pat dry with paper towels. Discard remaining brine.
Combine ketchup, vinegar, oil, and soy sauce. Toss pork roast in mixture and place on a roasting rack in a roasting pan.
Combine remaining ingredients and press into all sides of pork. Insert a probe thermometer into the center and bake in a 425°F (220°C) oven until internal temperature reaches 140°F (60°C) for medium rare.
Move to a plate and let rest 7 minutes. Serve warm with sweet and sour sauce on the side.
7 minutes