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. Make glaze, drain pineapple. 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 Harvest Value White Potatoes and Hormel Chili.
Prices Valid January 10, 2021 to January 16, 2021
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