Ingredients
1 boneless pork loin roast (2-1/2 pounds)3/4 teaspoon salt1/4 teaspoon pepper1/3 cup pineapple preserves2 tablespoons stone-ground mustard1/4 teaspoon dried basil1 can (20 ounces) unsweetened pineapple tidbits, drained
Preparation
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes.
Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°.
Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.
