Fresno Pork Roast

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1 3-lbs boneless single loin roast
1 1/2 tsp dried rosemary leaves, crushed
1/2 tsp coarsely ground black pepper
1 1/8 tsp salt, divided
1 1/2 tbs sugar
1 1/2 tbs cornstarch
1 1/4 cups (10 oz) canned pineapple juice
1 1/4 cups (10 oz) orange juice
1/8 tsp ground cloves
2 1/2 tbs lemon juice
1 pint strawberries, hulled and sliced


1. Preheat oven to 350 0 F. Rub roast with rosemary, black pepper, and 1 tsp of salt. Place roast in a shallow pan and roast for 60-70 min until a meat thermometer inserted in center of roast reads 150 0 F.

2. Remove roast from oven and cover; let stand for 10 min. While meat is resting, combine sugar and cornstarch in a medium saucepan. Stir in pineapple and orange juice and cook, stirring, over medium heat, until mixture bubbles and thickens.

3. Remove from heat and stir in cloves, lemon juice, and 1/8 tsp salt. Slice roast and serve with sauce; garnish with strawberries.

Preparation time: 15 minutes. Cooking time: 1 hr and 15 min.

Makes 12 servings.

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