Pineapple Pork Roast
Ready In: 1 hr 35 mins
Serves: 8-10
Ingredients
- 2 1⁄2 lbs boneless pork top loin (single loin)
- salt
- black pepper
- 1⁄3 cup pineapple preserves (or pie filling)
- 2 tablespoons coarse grain mustard or 2 tablespoons ground mustard
- 1⁄4 teaspoon dried mint or 1⁄4 teaspoon basil, crushed
- 1 (15 1/4ounce) can pineapple chunks in juice, drained
Directions
- 1. Trim fat from roast. Place roast in a shallow roasting pan. Season with salt and pepper. Insert an oven-going meat thermometer into the center of the roast. Roast, uncovered, in a 325 degree oven for 1 hour.
- 2. Meanwhile, for glaze, in a small bowl combine preserves, mustard, and mint (or basil).
- 3. Spoon about half of the glaze onto the meat; add pineapple chunks to roasting pan. Roast for 15 to 45 minutes more or until thermometer registers 155 degrees, spooning remaining glaze over once.
- 4. Remove from oven. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) Transfer roast to serving platter. Stir together pineapple and pan drippings; serve with meat.
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