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Roast Pork with Pineapple-Mustard Glaze

Roast Pork with Pineapple-Mustard Glaze recipe
photo by:kraft
Impress guests with a tender pork roast brushed with a glaze of fruit preserves, honey mustard, pineapple juice, soy sauce and ginger during roasting.
time
prep:
10 min
total:
1 hr 50 min
servings
total:
6 servings
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posted:
7/18/2008
My guests loved it.
posted:
6/12/2007
This roast was so easy to make and it was just delicious! All of my guests loved it and wanted the recipe. I was delighted to give it to them. Nothing is more satisfying to me than well fed and happy dinner guests! Use the indirect heat method, if you prepare it on the grill, and make sure to use a meat thermometer so you can cook it to the exact internal temperature for maximum tenderness. Make sure to let it rest, covered, in a warm area, for 20 to 30 minutes before carving. It will draw up the juices inside and will make it much easier to cut. Promise. Enjoy ~ We did!
posted:
8/17/2006
After reading all the reviews I decided to try this recipe. I had been looking for a good and easy recipe to make pork tenderloin and this one sounded really good. I made this for dinner last night and my husband and I loved it. The sauce was so good and it was so easy to make. I will definitely make this again and try the sauce on other cuts of pork like ham and pork chops.
posted:
6/20/2006
Excellent! Next time we grill pork chops, I'm making this glaze for brushing on the last 20 min. of grill time. Served with roasted (ranch) potatoes, which would also be simple on the grill. Love this recipe!
posted:
10/21/2005
long cooking times is a drag but overall this tastes good once the glaze caramalizes
posted:
4/29/2005
This was a wonderful, easy, delicious recipe. My family loved it & they can not wait to have it again.
posted:
5/31/2003
My family loved this recipe. They would like me to only make a pork roast like this but, I like variety.
posted:
1/20/2003
On RN lunch time at the hospital, we have once a week 'Lunch Time', where each RN takes a dish. Several asked for the recipe. Thanks!
posted:
1/7/2003
I'm anxious to make this. We like pork roast and just reading the glaze ingredients, I'm sure it'll be good. I think I'll make it with roasted red potatoes.
posted:
10/28/2002
Succulent
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