PRODUCT USED

Aloha Shoyu Guava Pineapple Glaze

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

Serving Size 4-6
Prep/ cooking time: 1 ½ Hours

2 lbs. Pork Loin
2 cups leftover stuffing
½ cup Aloha Shoyu Guava Pineapple Glaze
2 bay leaf
1 cup orange juice
1 cup chicken stock

DIRECTIONS

  1. Butterfly cut pork loin until you have a rectangular shape. Place plastic wrap over the pork, and with a kitchen mallet, pound the pork until the surface is evenly flattened.
  2. Remove plastic wrap and spread stuffing evenly around the pork loin. Start rolling from the bottom, working your way to the top. When you reach the end, grab butchers’ twine and tie the pork loin so it won’t open up during the cooking process
  3. In a heated pot, add oil and sear the pork loin on all sides to seal in the flavors. Then deglaze the pan with Aloha Shoyu Guava Pineapple Glaze, orange juice, and chicken stock. Add bay leaf, and then place in a 350-degree oven for 45 minutes or until you reach an internal temperature of 145 degrees.
  4. Once the pork reaches an internal temperature of 145, take the pork out and let it rest for 10 minutes. Place pork on a cutting board, removing butchers twine before cutting.
  5. While the pork is resting, place the dripping in a sauté pan and reduce the liquid until it reaches a syrup consistency, then serve with the sauce on the side.
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PRODUCT USED IN THIS RECIPE

GUAVA PINEAPPLE GLAZE

Aloha Teriyaki Sauce is made with soy sauce, ginger, garlic, and sugar. The flavor of the Aloha Teriyaki sauce is sweet in taste and is ready to use “as is “ or as a foundation for other recipe creations. It can also be used as a marinade for steaks, poultry, seafood, or a sauce for vegetables.

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LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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