Ingredients:
1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) cans pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
Directions:
Place pork loin in baking pan (I use pyrex).
Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
Brush pork loin with part of the glaze.
Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
Brush with glaze several times during baking time.
Turn pork loin 1 time during baking time and brush underside with glaze.
Let stand 5 minutes.
Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
**Whendraining pineapple squeeze as much juice out as possible!
I always have a small can of pineapple juice on hand in case there isn’t enough juice.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.