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This roast is a perfect foil for the springtime flavors. Serve with steamed fresh asparagus and roasted new potatoes.

Fresno Pork Roast

3 pound boneless loin roast
1 tablespoon sugar
2 tablespoons cornstarch
6 ounces canned pineapple juice
6 ounces orange juice
Dash of salt
Dash of ground cloves
2 tablespoons lemon juice
1 pint fresh strawberries, hulled and sliced

1. Place roast in a shallow roasting pan. Bake at 350 degrees F. for 60 to 90 minutes, until meat thermometer inserted registers 155-160 degrees F. Remove roast from oven, let stand 10 minutes before slicing.
2. Meanwhile, combine sugar and cornstarch in medium saucepan. Stir in pineapple and orange juices and cook, stirring, over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice.
3. Serve roast with sauce, and garnish with strawberries.

Makes 4 servings.

Nutrition Facts:
Calories 190 calories
Protein 26 grams
Fat 6 grams
Sodium 70 milligrams
Cholesterol 66 milligrams

Recipe and photograph provided courtesy of Pork: The Other White Meat.