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Ingredientes
- 1 can (8 ounces) sliced pineapple, undrained
- 2 Tbsp. packed brown sugar
- 2 tsp grnd cumin
- 1 tsp grnd cinnamon
- 1/2 tsp dry thyme leaves
- 1/8 tsp grnd red pepper
- 3 clv garlic, pressed
- 1 x boneless rolled pork loin roast (about 3 pounds)
- 1 1/2 lb peeled sweet potatoes (2-3 medium)
- 2 med red onions
- 1/2 tsp salt
- 1/2 tsp grnd black pepper
Direcciones
- Using 1 qt. Colander, drain pineapple, reserving 1/2 c. juice for marinade.
- Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 qt. Colander Bowl. Add in garlic cloves pressed with Garlic Press.
- Place roast and juice mix in resealable plastic food storage bag.
- Chill 4 hrs or possibly overnight to marinate.
- Preheat oven to 350 F. Using Crinkle Cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters.
- Remove roast from marinade and place in 9" x 13" Baker. Throw away marinade. Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.
- Using Oven Mitts, carefully remove Lid/Bowl, lifting away from you. Continue baking 15-30 min longer or possibly till Pocket Thermometer registers 155*F for medium. Remove baker from oven and let roast stand 10 min before carving.
- Cut about two thirds of roast into thin slices using 8" Chef's Knife. Serve immediately with vegetables and pineapple. Wrap and chill remaining roast for up to 4 days for use in Paradise Pita Pockets.
- Prep time: 15 minutesMarinating time: 4 hrs or possibly overnightCook time: 1 hour, 30 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 245mg | 10% |
| Potassium 398mg | 11% |
| Total Carbs 33.89g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 17.14g | 11% |
| Protein 2.02g | 3% |
