1/2 cup (125 mL) honey
1/4 cup (50 mL) Thai Kitchen® Red Curry Paste
3 tablespoons (45 mL) vegetable oil
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) Thai Kitchen® Spicy Thai Chili Sauce (optional)
4 cloves garlic, mashed to a paste
1 boneless center-cut pork roast (about 4 pounds, 2000 g)
3 cups (750 mL) thinly sliced onions
Cooked Thai Kitchen® Jasmine Rice
PREHEAT oven to 450°F, 230°C . Mix honey, red curry paste, oil, soy, chili sauce and garlic in small bowl until well blended. Coat pork loin on all sides with 1/2 of the mixture. Reserve remaining mixture for basting. Spread onions in large roasting pan. Place pork on top of onions.
ROAST 10 minutes. Reduce oven temperature to 350°F, 175°C . Roast 1 to 1 1/2 hours longer or until pork is desired doneness, turning and basting every 15 minutes with the remaining curry paste mixture. Transfer pork to cutting board. Let stand 10 minutes before slicing.
DRAIN and coarsely chop onions. To serve, place a layer of onions over cooked Jasmine Rice. Top with pork slices.