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Special Roasted Pork
Loin
5 pound boneless pork loin roast, double loin, tied
1 cup dry white wine
3 baking apples, sliced into wedges
2 large sweet potatoes, boiled, peeled and sliced into chunks
1 can pineapple chunks, drained & reserving ½ cup juice
1 cup packed brown sugar
1 stick butter
1 tablespoon cinnamon
Salt & Pepper to taste
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 smear
butter to cover pork loin. Cover and bake 2 hours.
In a saucepan, combine remaining butter, the brown sugar,
cinnamon and the 1/2 cup reserved pineapple juice. Heat until
butter melts. Add sweet potatoes, apples and pineapple; 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
all to serving platter. Let stand about 10 minutes; garnish with
parsley. |
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