From Hendersonville, North Carolina, Karyn Joyner shares this enticing pork roast and chunky tomato sauce. After reducing the tangy sauce on her stovetop, she uses a portion of it to flavor the pork, serving the extra on the side at dinner.
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 boneless whole pork loin roast (4 pounds)
- 1 cup water
- 1 cup unsweetened crushed pineapple, undrained
- 2/3 cup tomato paste
- 1/2 cup packed brown sugar
- 2 tablespoons diced onion
- 2 tablespoons diced green pepper
- 2 tablespoons cider vinegar
- 1 teaspoon ground ginger
- Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
- Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside.
- Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce. Yield: 10 servings.
Originally published as Polynesian Pork Loin in Light & Tasty February/March 2005, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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