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Prep Time: 240 Minutes Cook Time: 1 Minutes |
Ready In: 241 Minutes Servings: 8 |
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This is a Pampered Chef recipe. I haven't tried it yet but it sounds like something my family would like. I'm posting it here so I don't forget about it. If you try it before I do please let me know what you think. Ingredients:
1 (8 ounce) can sliced pineapple, undrained |
2 tablespoons packed brown sugar |
2 teaspoons ground cumin |
1 teaspoon cinnamon |
1/2 tst dried thyme leaves |
1/8 teaspoon ground red pepper |
3 garlic cloves |
1 boneless rolled pork loin roast (about 3 lbs) |
1/2 lb peeled sweet potato |
2 medium red onions |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Drain pineapple, reserving 1/2 cup juice for marinade.
2. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in small bowl. Add pressed garlic.
3. Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight.
4. Preheat oven to 350°F
5. Cut sweet potatoes into 2-inch slices, cut slices into quarters. Cut onion into 8 wedges and pineapple rings into quarters.
6. Remove roast from marinade and place in baking pan. Discard marinade.
7. Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover and bake 1 hour.
8. Remove cover and continue baking 15-30 minutes longer or until meat temperature measure 155°F for medium.
9. Let roast stand 5 minutes prior to slicing.
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