Pork Roast Maraschino
|Salad oil||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Canned pineapple chunks||29 1⁄2 Ounce (1 Can)|
|Sweet mixed pickles||1 Cup (16 tbs), undrained|
|Red maraschino cherries||16 Ounce (1 Jar)|
|Soy sauce||1 Tablespoon|
|Pork loin roast||5 Pound (1 Piece)|
Heat oil in saucepan; saute garlic.
Drain pineapple, pickles and cherries, reserving liquids.
Set fruits and pickles aside.
Blend cornstarch with 2 tablespoons cold water; add reserved liquid, soy sauce and salt.
Add cornstarch mixture to oil in saucepan; cook, stirring, until thickened.
Set glaze aside.
Place roast on rack in shallow roasting pan.
Bake in 325-degree oven for 35 to 45 minutes per pound or until meat thermometer registers 170 degrees.
Baste roast with some of the glaze during last hour and 30 minutes of baking time.
Add fruits and pickles to remaining glaze; heat through.
Spoon over and around roast on serving platter.