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Louises Pineapple Pork Roast
Joy Trojahn of Elgin created this first place winner from the South Carolina State Fair. Serve with broccoli and mixed rice.
- 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 1/4 cup brown sugar, 2 Tbs soy sauce and 1 tsp mustard; pour and brush on pork loin. Drain juice from pineapple; reserve pineapple for sauce below. Pour pineapple 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.
- Pour remaining liquid (drippings) into medium saucepan; bring to a boil. In 2-cup glass measure, whisk together 1 cup cold water, cornstarch and 1 Tbs soy sauce; stir into drippings. Cook and stir until mixture thickens. Add 1/4 cup brown sugar and reserved crushed pineapple. Stir to combine; simmer 2 minutes. Season with salt and pepper, if desired.