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Pork Roast Maraschino

American.Kitchen's picture
  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)
  Cornstarch 5 Teaspoon
  Soy sauce 1 Tablespoon
  Salt 2 Teaspoon
  Pork loin roast 5 Pound (1 Piece)

Heat oil in saucepan; saute garlic.
Remove 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6061 Calories from Fat 1946

% Daily Value*

Total Fat 216 g332.4%

Saturated Fat 65.3 g326.3%

Trans Fat 2.1 g

Cholesterol 1814.3 mg604.8%

Sodium 6913.3 mg288.1%

Total Carbohydrates 395 g131.7%

Dietary Fiber 21.9 g87.7%

Sugars 324.6 g

Protein 603 g1205.1%

Vitamin A 5.9% Vitamin C 5.2%

Calcium 42.8% Iron 94.9%

*Based on a 2000 Calorie diet

Pork Roast Maraschino Recipe