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Ingredients
- 1 1/2 pounds Boneless Pork Roast
- 3/4 teaspoon salt divided
- 3/4 teaspoon pepper divided
- 2 tablespoons extra virgin olive oil
- 1 jar (24-ounces.) *Tropical Fruit Mix, Undrained (Del Monte Sunfresh)
- 1/2 cup chicken broth
- 1/4 cup molasses
- 2 teaspoons pine nuts (or other nuts) optional
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 3 cups salt for roasting bed
Preparation
Step 1
.*Pineapple chunks with syrup will do.
1. Preheat oven to 400°F.
Season pork with 1/2 teaspoon each of the salt and pepper (I use much more); set aside.
Preheat large saute pan on medium-high 3-4 minutes.
2. Place oil in pan; swirl to coat. Add pork to pan (wash hands); cook 5 minutes, turning often, or until well browned.
3. Transfer pork to a bed of salt on a foil-lined baking pan (for ease in cleanup). Bake 35-40 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Let meat rest 5 minutes before slicing.
4. During last 15 minutes of bake time, combine in medium saucepan, fruit (with syrup), broth, molasses, pine nuts, cinnamon, and remaining 1/4 teaspoon each salt and pepper. Bring to a boil on medium heat.
5. Combine cornstarch and water in small bowl until well blended.
Add to sauce and return to boiling; cook 2-3 minutes, stirring often, or until sauce begins to thicken.
Slice pork and top with fruit sauce; serve.