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Receta Caribbean Pork Roast
by Global Cookbook

Caribbean Pork Roast
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  Raciónes: 6

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

  1. Using 1 qt. Colander, drain pineapple, reserving 1/2 c. juice for marinade.
  2. 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.
  3. Place roast and juice mix in resealable plastic food storage bag.
  4. Chill 4 hrs or possibly overnight to marinate.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Prep time: 15 minutesMarinating time: 4 hrs or possibly overnightCook time: 1 hour, 30 min