Ingredients

Instructions

  1. Drain pineapple and reserve ¾ cup juice.
  2. In medium bowl, stir together corn syrup, reserved pineapple juice, soy sauce, green onion, ginger, garlic and mustard.
  3. Add pork and turn to coat well.
  4. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  5. Drain and reserve marinade.
  6. Place pork on rack in foil-lined roasting pan.
  7. Roast in 375 degrees oven, brushing frequently with reserved marinade about 1-½ hours or until temperature in meat thermometer reaches 170 degrees.
  8. PINEAPPLE SAUCE: In small saucepan, bring 1 cup reserved marinade to boil.
  9. In small bowl, stir together 1 tbsp cornstarch and 2 tbsp water until smooth and stir into marinade.
  10. Stirring, bring to boil over medium heat and boil 1 minute.
  11. Add 4 pineapple slices and heat until pineapple is hot and glazed.
  12. Arrange remaining pineapple slices on a platter.
  13. Place pork roast on pineapple and pour pineapple sauce over pork.
  14. Serve warm.