Ingredients
1 boneless pork loin roast (2 to 3 pounds)1 cup chicken stock1/2 cup honey1/4 cup unsweetened pineapple juice1/4 cup canola oil1 teaspoon dried thyme1/2 teaspoon spicy brown mustard1/2 teaspoon salt1/2 teaspoon coarsely ground pepperCoarse sea salt
Preparation
Place the roast in a large bowl or shallow dish. In a small bowl, whisk the stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Turn pork to coat; cover and refrigerate 1-2 hours.
Preheat oven to 375°. Transfer roast and marinade to a greased 13x9-in. baking dish. Sprinkle roast with salt and pepper.
Bake until a thermometer reads 145°, 60-70 minutes. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing.
Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes, stirring occasionally. Spoon over roast; sprinkle with sea salt.
