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Glazed Pork Roast With Pineapple Salsa

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  Pork loin roast 5 Pound (1 Whole)
  Pineapple 1 Large, peeled, cored and finely chopped
  Green pepper 1 Small, finely chopped
  Red onion 1 Small, finely chopped
  Sweet red pepper 1 Small, finely chopped
  Vegetable oil 1 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Fresh chives 2 Tablespoon, snipped
  Lemon juice 2 Tablespoon
  Fresh parsley 3 Tablespoon, snipped

Combine pineapple, green and red pepper, onion, parsley, chives, lemon juice, oil, salt, cayenne pepper and white pepper.
Cover and refrigerate 2 hours.
Insert metal accessory rack.
Place roast on trivet in 2 quart oblong glass baking dish.
Cook pork roast according to directions in chart
During last 10 minutes of cooking time, baste roast occasionally with Pineapple Glaze
Serve with salsa.
Pineapple Glaze: Combine 1/2 cup pineapple preserves, 1 tablespoon orange juice, 1/4 teaspoon cinnamon and 1/8 teaspoon ginger.

Recipe Summary

Side Dish

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