Pineapple Pork Roast
"This is a great recipe for someone that is on a diet. I actually got it from the "New Dieter's Cookbook" by Better Homes and Gardens. I made it last Sunday and it was sooooo good! The recipe is very easy to follow. The warm pineapple was so delicious too!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 7
- 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 1/4 ounce) 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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RECIPE SUBMITTED BY
Hi I am 26 and just now learning to cook. I am doing pretty well actually. I am interested in the lowfat lifestyle. I find that the Cooking Light magazine helps me out alot.
For work, I am an IT Helpdesk Analyst I. On my freetime I like to spend time with my family and friends.
