Pineapple Pork Roast

• 2 12 lbs boneless pork top loin (single loin)
• salt
• black pepper
• 13 cup pineapple preserves (or pie filling)
• 2 tablespoons coarse grain mustard or 2 tablespoons ground mustard
• 14 teaspoon dried mint or 14 teaspoon basil, crushed
• 1 (15 1/4 ounce) can pineapple chunks in juice, drained

1. 1.
2. Trim fat from roast.
3. Place roast in a shallow roasting pan.
4. Season with salt and pepper.
5. Insert an oven-going meat thermometer into the center of the roast.
6. Roast, uncovered, in a 325 degree oven for 1 hour.
7. 2.
8. Meanwhile, for glaze, in a small bowl combine preserves, mustard, and mint (or basil).
9. 3.
10. Spoon about half of the glaze onto the meat; add pineapple chunks to roasting pan.
11. Roast for 15 to 45 minutes more or until thermometer registers 155 degrees, spooning remaining glaze over once.
12. 4.
13. Remove from oven.
14. Cover with foil and let stand for 15 minutes before carving.
15. (The temperature of the meat will rise 5 degrees during standing.)
16. Transfer roast to serving platter.
17. Stir together pineapple and pan drippings; serve with meat.

pork top loin, salt, black pepper, pineapple, coarse grain, mint, pineapple

Taken from www.food.com/recipe/pineapple-pork-roast-349932 (may not work)