- This topic has 1 reply, 1 voice, and was last updated November 2, 2008 at 6:03 pm by .
- November 2, 2008 at 6:03 pm #265774
A boneless pork loin roast is baked with apples, sweet potatoes & pineapple chunks, in a sauce that has white wine, brown sugar, butter & cinnamon.
5 lb. boneless pork top loin roast (double loin, tied)
3 baking apples, sliced into wedges
2 large sweet potatoes, boiled, peeled and sliced into chunks
1 can pineapple chunks, drained & reserving 1/2 cup juice
1 cup packed brown sugar
1 stick (1/2 cup) butter
1 tbsp cinnamon (or to taste)
1 cup dry white wine
Salt and pepper
Parsley (to garnish)
Preheat oven to 325 degrees. Place meat on rack in roasting pan. Sprinkle roast with salt and pepper. Pour wine over it and put a dab of butter on sides. Cover and bake 2 hours. In a bowl, place the sweet potatoes, apples and pineapple. In a saucepan, combine remaining butter, the brown sugar, cinnamon and the 1/2 cup reserved pineapple juice. Heat until butter melts, then pour over mixture in bowl, tossing gently to coat. Spoon around and over roast; cover and bake about 1/2 hour more or to 155 degrees internal temperature. Bake uncovered for a few minutes to brown. Remove from oven; transfer roast and solids to serving platter. Let stand about 10 minutes; garnish with parsley. Pass pan juices. (If desired, place pan juices in saucepan and cook, uncovered, to thicken slightly before passing.)
Notes: This is easy and delicious with the flavors of the apple, pineapple and sweet potato. On a Christmas serving platter, with the trimming around it, it really makes an appealing Christmas entree.
Number of Servings: 6-8
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