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LOCATION: Recipes >> Caribbean >> Pork Roast 05

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Caribbean Pork Roast
Yield: 6 servings

1 can (8 ounces) sliced pineapple, undrained
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pounds peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Drain pineapple, reserving 1/2 cup juice for marinade. Combine
reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper
in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic
press.

Place roast and juice mixture in resealable plastic food storage
bag. Refrigerate 4 hours or overnight to marinate.

Preheat oven to 350F. Using crinkle cutter, cut sweet potatoes
into 2-inch slices; cut slices into quarters. Cut each onion into
8 wedges and pineapple rings into quarters.

Remove roast from marinade and place in 9" x 13" Baker. Discard
marinade. Place vegetables and pineapple around roast. Sprinkle
roast, vegetables and pineapple with salt and black pepper. Cover
with Rectangular Lid/Bowl. Bake 1 hour.

Using oven mitts, carefully remove lid/bowl, lifting away from you.
Continue baking 15-30 minutes longer or until thermometer registers
155F for medium.

Remove baker from oven and let roast stand 10 minutes before carving.
Cut about two thirds of roast into thin slices. Serve immediately
with vegetables and pineapple. Wrap and refrigerate remaining
roast for up to 4 days for use in Paradise Pita Pockets.

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