Pork Roast with Tropical Fruit Sauce | Pork And Ham

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Mar

2009

Pork Roast with Tropical Fruit Sauce

Written By Administrator

Pork Roast with Tropical Fruit Sauce

1 Publix Boneless Pork Roast (about 1 1/2 lbs)

3/4 teaspoon salt, divided

3/4 teaspoon pepper, divided

2 tablespoons Vigo Extra Virgin Olive Oil

1 (24-ounce) jar Del Monte Sunfresh Tropical Mixed Fruit (pineapple and papaya), undrained

1/2 cup Swanson Natural Goodness Chicken Broth

1/4 cup molasses

2 tablespoons pine nuts

1/2 teaspoon ground cinnamon

1 tablespoon cornstarch

1/4 cup water

1. Preheat oven to 400F. Season pork with 1/2 teaspoon each of the salt and pepper; set aside. Preheat large sauté pan on medium-high heat 3-4 minutes.

2. Place oil in pan; swirl to coat. Add pork to pan (wash hands); cook 5 minutes, turning often, or until well browned.

3. Transfer pork to a foil-lined baking sheet (for ease in cleanup). Bake 35-40 minutes or until internal temperature reaches 160F (for medium). Use a meat thermometer to accurately ensure doneness. Let meat rest 5 minutes before slicing.

4. During last 15 minutes of bake time, combine in medium saucepan, fruit (with syrup), broth, molasses, pine nuts, cinnamon, and remaining 1/4 teaspoon each salt and pepper. Bring to a boil on medium heat.

5. Combine cornstarch and water in small bowl until well blended. Add to sauce and return to boiling; cook 2-3 minutes, stirring often, or until sauce begins to thicken. Slice pork and top with fruit sauce; serve.

Calories: (per 1/4 recipe): 630kcal;

Fat: 34g;

Cholesterol: 105mg;

Sodium: 550mg;

Carbohydrates: 47g;

Fiber: 2g;

Protein: 35g;

Vitamin A: 6%;

Vitamin C: 140%;

Calcium: 6%;

Iron: 20%;

Recipe courtesy of Publix Apron's Simple Meals.