 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|