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Caribbean Pork Roast

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Ingredients

Adjust Servings:
1 (8 ounce) can sliced pineapple, undrained
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 lbs peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Nutritional information

155.3
Calories
2 g
Calories From Fat
0.3 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
260.9 mg
Sodium
37g
Carbs
5 g
Dietary Fiber
14.5 g
Sugars
2.7 g
Protein
196 g
Serving Size

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Caribbean Pork Roast

Features:
    Cuisine:

    This recipe comes from recipelion.com. Prep time does not included MARINATING time.

    • 140 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Caribbean Pork Roast,This recipe comes from recipelion.com. Prep time does not included MARINATING time.,This pork roast and sweet potatoes make a nice meal. I made the recipe as directed and marinated the pork roast for 8 hours. The pork was nice and tender as were the sweet potatoes. The marinade did not seem to penetrate the meat though as we really could not taste the seasonings once it was cooked. I think this pork roast would benefit from a sauce to serve on the side or over the cooked pork. Made for ZWT9 – Caribbean, August, 2013.


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    Steps

    1
    Done

    Drain Pineapple, Reserving 1/2 Cup Juice For Marinade.

    2
    Done

    Combine Reserved Juice, Brown Sugar, Cumin, Cinnamon, Thyme and Red Pepper in 1 3/4 Quart Colander Bowl. Add Garlic Cloves Pressed With Garlic Press.

    3
    Done

    Place Roast and Juice Mixture in Resealable Plastic Food Storage Bag. Refrigerate 4 Hours or Overnight to Marinate.

    4
    Done

    Preheat Oven to 350f

    5
    Done

    Using Crinkle Cutter, Cut Sweet Potatoes Into 2-Inch Slices; Cut Slices Into Quarters.

    6
    Done

    Cut Each Onion Into 8 Wedges and Pineapple Rings Into Quarters.

    7
    Done

    Remove Roast from Marinade and Place in 9" X 13" Baker. Discard Marinade.

    8
    Done

    Place Vegetables and Pineapple Around Roast.

    9
    Done

    Sprinkle Roast, Vegetables and Pineapple With Salt and Black Pepper. Cover With Rectangular Lid/Bowl. Bake 1 Hour.

    10
    Done

    Using Oven Mitts, Carefully Remove Lid/Bowl, Lifting Away from You. Continue Baking 15-30 Minutes Longer or Until Thermometer Registers 155f For Medium.

    11
    Done

    Remove Baker from Oven and Let Roast Stand 10 Minutes Before Carving. Cut About Two Thirds of Roast Into Thin Slices.

    12
    Done

    Serve Immediately With Vegetables and Pineapple.

    13
    Done

    Wrap and Refrigerate Remaining Roast For Up to 4 Days For Use in Paradise Pita Pockets.

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