Roast Pork with Pineapple-Mustard Glaze

4.5
(15) 12 Reviews
Prep Time
10
min.
Total Time
1
hr.
50
min.
Servings

6 servings

Impress guests with a tender pork roast brushed with a glaze of fruit preserves, honey mustard, pineapple juice, soy sauce and ginger during roasting.

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What You Need

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Make It

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  • Preheat oven to 325°F. Mix preserves, mustard, pineapple juice, soy sauce and ginger until well blended; set aside. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer into roast without touching the bone.
  • Bake 1-1/2 to 2 hours or until meat thermometer registers 155°F, brushing with the mustard mixture during the last 20 min. of the baking time.
  • Cover roast with foil; let stand 10 min. before carving roast to serve. (Meat temperature will rise about 5°F during the standing time.) Garnish with orange wedges, if desired.

Substitute

Substitute orange juice for the pineapple juice.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 180
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 30mg
Sodium 210mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 12g
Protein 12g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jbs4748 |

  • eeksie2001 |

    My guests loved it.

  • Drexyl |

    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!

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