Pineapple Pork Roast (Convection-Microwave)

"From the Sharp Carousel Convection Microwave Cookbook. Developed for 700-1050 watt ovens."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Tea Jenny photo by Tea Jenny
Ready In:


  • 1 cup pineapple preserves
  • 14 cup prepared mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon soy sauce
  • 3 -5 lbs pork roast


  • Combine all ingredients except pork roast in small bowl. Set aside.
  • Place roast on broiling trivet.
  • Roast 14 to 16 minutes PER POUND on High Mix setting or until internal temperature reaches 165°F.
  • Cover roast with sauce during the last 20 minutes of cooking.
  • Cover and let stand 10 minutes before serving.
  • Extra sauce may be heated and served with the roast.

Questions & Replies

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  1. Wow!!! Tink, This is amazing, the meat was cooked perfectly. My joint of meat was just 1 1/2 pounds so I just cut everything down to fit, and it worked out fine. It made a right mess in the oven, but that was my fault, I should of put it in a covered dish. I will next time. I have cooked quite a lot in my microwave but I have only used either, the convection or the micro never the both together, but this is just amazing to think you can have a nice roast on the table in 30 minutes and it is still moist and tender is just fantastic. I will be making this again for sure. The sauce is lovely, none of the flavours are to obvious they just mingle very well together and it's just perfect. I would say to anyone who has a combination oven to give this a try you will be amazed.


Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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