1-1/2 lbs pork loin
1 can pineapple rings
1 tsp dry mustard
1/2 tsp ground ginger
1/2 tsp ground paprika
1 tbsp brown sugar
1 tbsp lemon juice
2 tsp cornstarch
Trim excess fat from pork loin. Place loin on a rack in a baking pan.
To make glaze: drain pineapple, and reserve about 1/2 cup of the juice in a small saucepan. Mix 1/3 cup juice, the mustard, ginger, paprika, brown sugar, lemon juice and the cornstarch. Bring to a boil, stirring. Set aside.
Brush pork loin with part of the glaze. Bake, uncovered, at 350°F for about 1 hour and 15 minutes until meat is tender and inner temperature has reached 160°F. Brush with glaze several times during baking time. Turn pork loin once during baking and brush underside with glaze.
Let pork loin stand for 5 minutes and then slice meat across grain into slices.
Serve with Locally Grown Loose Sweet Corn and Pasta Roni.
Prices Valid September 4, 2016 to September 10, 2016
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