Pineapple Glazed Pork Loin

• 1 1/2 lbs boneless pork loin, trimmed of any visible fat
• 1 (8 1/2 ounce) can pineapple rings, unsweetened
• 1 teaspoon dry mustard
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1 tablespoon packed light brown sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

1. Place pork loin in baking pan (I use pyrex).
2. Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
3. Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
4. Brush pork loin with part of the glaze.
5. Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
6. Brush with glaze several times during baking time.
7. Turn pork loin 1 time during baking time and brush underside with glaze.
8. Let stand 5 minutes.
9. Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
10. **Whendraining pineapple squeeze as much juice out as possible!
11. I always have a small can of pineapple juice on hand in case there isn't enough juice.

pork loin, pineapple rings, mustard, ground ginger, paprika, brown sugar, lemon juice, cornstarch

Taken from www.food.com/recipe/pineapple-glazed-pork-loin-111827 (may not work)