• 3 1/2 pounds pork loin roast, boneless
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper (coarse ground)
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons soy sauce
  • 1 teaspoon prepared mustard
  • 20 ounces crushed pineapple (packed in its own juice)
  • 1 cup water
  • 1 cup water (cool)
  • 3 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/4 cup brown sugar (packed)


  1. Heat oven to 325 degrees F. Place roast in a shallow roasting pan, fat side up; set aside. In small bowl, combine garlic powder and pepper; rub on pork loin. In another small bowl, stir together brown sugar, soy sauce and mustard; pour and brush on pork loin. Drain juice from pineapple; reserve pineapple for sauce below. Pour juice and 1 cup water into bottom of roasting pan. Roast, uncovered, about 1 1/2 to 1 3/4 hours until pork reaches an until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven. Place pork on platter to rest; cover with foil to keep warm; let rest about 10 minutes.
  2. Pour remaining liquid (drippings) into medium saucepan; bring to a boil. In 2-cup glass measure, whisk together 1 cup water, cornstarch and soy sauce; stir into drippings. Cook and stir until mixture thickens. Add 1/4 cup brown sugar and reserved pineapple. Stir to combine; simmer 2 minutes. Season with salt and pepper, if desired.
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