Tonight Charlie & I are cooking Caribbean Pork Roast and Spinach Salad with Hot Citrus Dressing. This takes a bit of advance preparation.
8 ounces sliced pineapple, undrained
2 tablespoons brown sugar
2 teaspoons Cumin
1 Teaspoon Cinnamon
1/2 Teaspoon dried thyme leaves
1/8 Teaspoon ground red pepper
3 cloves garlic, pressed
3 pounds boneless rolled pork loin roast
1 1/2 pounds peeled sweet potatoes (@3 medium)
2 Medium Onions
1/2 Teaspoon Salt
1/2 Teaspoon ground black pepper
Instructions:
1. Drain pineapple, reserving 1/2 c. juice. Combine juice with brown sugar, cumin, cinnamon, thyme, red pepper and garlic.
2. Place roast and juice mixture in plastic bag (or marinator) for 4 hours or overnight.
3. Preheat oven to 350º. Cut sweet potatoes into 2 inch slices, then quarters. Cut onions into 8 wedges and quarter the pineapple rings.
4. Remove roast from marinade and place in stone baker. (discard marinade) Place veggies and pineapple around roast; sprinkle with salt & pepper. Cover and bake 1 hour.
5. Carefully remove lid and continue baking another 15-30 minutes. (medium is 155º with meat thermometer) Remove from oven and let rest for 10 minutes before carving. Cut about 2/3 into thin slices. Serve immediately with potatoes and pineapple.
6. Wrap and refrigerate remaining roast for up to 4 days to use in Paradise Pita Pockets.
