Fresno Pork Roast
This roast is a perfect foil for springtime flavors. Serve with steamed fresh asparagus and roasted new potatoes.
3 pound boneless loin roast
1 tablespoon granulated 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
- Place roast in a shallow roasting pan. Bake at 350°F (175°C) for 60 to 90 minutes, until meat thermometer inserted registers 155°F to 160°F (approximately 65°C to 70°C). Remove roast from oven, let stand 10 minutes before slicing.
- 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.
- Serve roast with sauce, and garnish with strawberries.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 190 calories Protein 26 grams Fat 6 grams Sodium 70 milligrams Cholesterol 66 milligrams.
Recipe and photograph provided courtesy of National Pork Board.