Pineapple-Glazed Pork Roast
Some recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. —Nancy Whitford, Edwards, New York
Ingredients
- 1 boneless pork loin roast (2-1/2 pounds)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup pineapple preserves
- 2 tablespoons stone-ground mustard
- 1/4 teaspoon dried basil
- 1 can (20 ounces) unsweetened pineapple tidbits, drained
Directions
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1Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes.
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2Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°.
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3Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.
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