Stuffed Pork Loin With Tropical Salsa

• 1 tbls butter
• 6 large onions, thinly sliced
• 1/2 cup pine nuts
• 1 (3 lb) boneless pork loin roast
• 2 cups salsa
• 1 (8 oz) can crushed pineapple, well drained

1. Heat oven to 350 degrees. in large nonstick skillet, melt butter on medium. add onions, cook and stir 15 minutes or until golden brown. Stir on pine nuts; remove from heat and cool slightly. "Butterfly" and stuff roast with about two cups of onion mixture. Tie roast. Spread remaining onion mixture evenly on bottom of baking dish. Place roast on top of mixture.
2. In sauce pan, combine salsa and pineapple. Cook and stir on medium until thoroughly heated. Pour mixture over roast. Bake 20 minutes per pound, approximately 1 hour. Remove from oven and tent with foil. Let stand ten minutes. Slice and serve roast with salsa mixture.

butter, onions, pine nuts, pork loin roast, salsa, pineapple

Taken from www.epicurious.com/recipes/member/views/stuffed-pork-loin-with-tropical-salsa-52414431 (may not work)