Ingredients
1 teaspoon salt, divided1/2 teaspoon pepper1 boneless whole pork loin roast (4 pounds)1 cup water1 cup unsweetened crushed pineapple, undrained2/3 cup tomato paste1/2 cup packed brown sugar2 tablespoons diced onion2 tablespoons diced green pepper2 tablespoons cider vinegar1 teaspoon ground ginger
Preparation
Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside.
Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.
