^{Method:
Combine marinade ingredients in a small pot and bring to the boil.  Turn off and allow to cool. (Make sure it is cool before proceeding)}

^{Cut the Cap (Skin) off the Pork and wrap in cling film – refrigerate.
Score the Pork Loin across the top at 1 inch intervals.  Take a metal skewer and penetrate the Pork Loin at regular intervals.}

^{Place the Pork in a ceramic dish and pour the marinade over the meat.  Leave in the fridge to marinate overnight.}

^{Preheat Oven to 180°C.  Remove the Pork from the ceramic dish and place in a roasting dish.  Reserve the marinade.} 

^{Pour Pineapple juice over the Pork and cook covered for 45 minutes.
Check the Pork at 25 minutes and baste generously with some of the marinade.  Baste again at 45 minutes. Leaving the meat uncovered, cook for a further 20-25 minutes until done.  Use the metal skewer to pierce the meat at it’s thickest point, to test for doneness.  Pork is cooked when the juices run completely clear at this point.  Allow the meat to rest out of the oven but in a warm place for at least 12 minutes before carving into thick slices.}

^{While Pork Cooks:
Take the Skin out of the fridge and cling film. Pat it dry with a paper towel.  As dry as possible!  Score the skin side.  Brush with light vegetable oil and rub generously with salt. Cut the skin into 8-10 pieces.  Put the Skin into the oven in a separate dish to the Pork and roast about 20- 25 minutes or until crisp and golden.  You may need to drain off a little fat.  Serve with the Pork.}