Wednesday, October 17, 2007

Caribbean Pork Roast

1 can (8 oz) sliced pineapple (undrained)
2 T brown sugar
2 t ground cumin
1 t ground cinnamon
1/2 t dried thyme
1/8 t ground red pepper
3 garlic cloves (minced)
1 boneless rolled pork loin roast (3 lbs)
1 1/2 lbs peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 t ground black pepper

Drain pineapple and reserve 1/2 c. juice for marinade. Combine juice, brown sugar, cumin, cinnamon, thyme, minced garlic cloves and red pepper in small bowl. Place roast in the marinade in plastic bag and refrigerate 4 hrs to overnight.

Preheat oven to 350 and using "crinkle cutter" cut sweet potatoes into 2 inch slices and and cut those into quarters. Cut each onion into 8 wedges and pineapple rings into quarters.

Remove roast from marinade and place in baking dish. Discard marinade and place vegetables and pineapple around roast. Sprinkle all with black pepper. Cover and back 1 hr. Remove lid and back 15-30 minutes longer. Let stand 10 minutes before carving into thin slices.

* You'll have leftover pork and so you can make Paradise Pita Pockets!!!

Courtesy of Pampered Chef

No comments: