Caribbean Pork Roast
- Reviews 1
Ready In: 2 hrs
Serves: 6
Ingredients
- 1 (8 ounce) can sliced pineapple, undrained
- 2 tablespoons packed brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon dried thyme leaves
- 1⁄8 teaspoon ground red pepper
- 3 garlic cloves, pressed
- 1 boneless rolled pork loin roast (about 3 pounds)
- 1 1⁄2 lbs peeled sweet potatoes (2-3 medium)
- 2 medium red onions
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Directions
- Drain pineapple, reserving 1/2 cup juice for marinade.
- Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic press.
- Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
- Preheat oven to 350°F
- Using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters.
- Cut each onion into 8 wedges and pineapple rings into quarters.
- Remove roast from marinade and place in 9" x 13" Baker. Discard marinade.
- Place vegetables and pineapple around roast.
- Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.
- Using oven mitts, carefully remove lid/bowl, lifting away from you. Continue baking 15-30 minutes longer or until thermometer registers 155F for medium.
- Remove baker from oven and let roast stand 10 minutes before carving. Cut about two thirds of roast into thin slices.
- Serve immediately with vegetables and pineapple.
- Wrap and refrigerate remaining roast for up to 4 days for use in Paradise Pita Pockets.
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