Glazed Pork Roast With Raisin Sauce
|Lean boneless double pork loin roast||1 , tied|
|Dry mustard||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Fine dry breadcrumbs||1 Tablespoon|
|Unsweetened pineapple juice||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
Untie roast, and trim fat.
Combine ginger and dry mustard; rub mixture over surface of roast.
Place roast on a rack in a roasting pan coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Place roast in a 450° oven.
Reduce heat to 350°, and bake roast 1 hour and 15 minutes.
Brush roast with honey; sprinkle with breadcrumbs.
Combine pineapple juice and vinegar; pour over roast.
Bake an additional 30 minutes or until meat thermometer registers 160°.
Remove roast from pan, reserving drippings.
Let roast stand 10 minutes.
Skim fat from drippings, and place drippings in a small saucepan.
Bring to a boil; add raisins, and simmer 5 minutes.
Combine brown sugar, cornstarch, and water; stir well.
Add to raisin mixture.
Cook, stirring constantly, until thickened.
Remove string from roast; slice diagonally across grain into 1/4 inch slices, and arrange on a large serving platter.