1 1/4 to 1 1/2 lb. pork loin

1 can (8 1/2 oz.) pineapple rings (reserve juice)
1 tsp. dry mustard
1/2 tsp. ground ginger
1/2 tsp. ground paprika
1 tbsp. brown sugar
1 tbsp. lemon juice, optional
2 tsp. cornstarch
Pineapple rings, green pepper rings for garnish

Trim excess fat from pork loin. Place loin on a rack in a baking pan. Make glaze, drain pineapple. Reserve about 1/2 cup of the juice in a small saucepan, mix 1/3 cup juice, the mustard, ginger, paprika, brown sugar and lemon juice, if used and the cornstarch. Bring to a boil. Stirring. Set aside. Brush pork loin with part of the glaze.

Bake, uncovered, at 350 degrees for about 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 once during baking and brush underside with glaze.

Let pork loin stand for 5 minutes. Slice meat across grain into slices arrange pineapple and pepper rings around meat to serve.