3 to 5 lbs. boneless pork top loin roast
1 tsp. salt
1/2 tsp. pepper
2 tsp. cornstarch
20oz can crushed pineapple, in syrup
2 tbsp. brown sugar
1 tsp. marjoram, fresh chopped
1 tsp. rosemary, fresh chopped
Garnish: fresh pineapple slices and rosemary sprig (optional)

Preheat oven to 325°F.

Place roast on rack in a shallow roasting pan, fat side up. Salt and pepper meat. Insert meat thermometer (not touching fat).

Bake, uncovered, for 1 hour 45 minutes or until meat thermometer reaches 170°F.

In a saucepan, combine undrained pineapple, brown sugar, cornstarch, and spices. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Baste roast with glaze the last 15 minutes of baking. Let roast stand 10-15 minutes before slicing.

12 servings.

Per serving: 83 cal Fat: 9g Chol: 83mg Sod: 243mg Fib: 0g Carb: 8g Pro: 20g

Submitted by: Karen LaValley