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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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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! 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. 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. 2. Meanwhile, for glaze, in a small bowl combine preserves, mustard, and mint (or basil).
3. 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. 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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