Glazed Pork Roast with Pineapple Salsa

Pineapple goes wonderfully with pork but you do not want to use it as a marinade. It tends to break down the meat too much and make it mushy. This recipe adds the pineapple glaze, which is made from pineapple preserves, during the last 10 minutes of roasting time and the Pineapple Salsa is used as a condiment when serving only.

2 - 2 1/2 pound boneless pork loin roast
Pineapple Salsa

Glaze:
1/4 cup pineapple preserves
1 tsp. orange juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Make the Pineapple Salsa. Cover and refrigerate.

To make the glaze, combine all ingredients.

Place roast on a rack in large pan. Preheat oven to 325° F. Cook about 1 1/2 hours or until a meat thermometer reads 160 degrees. Brush with the pineapple glaze during the last 10 minutes of cooking time.

Remove the roast from the oven and let stand for 10 minutes before slicing. Serve with the Pineapple Salsa on the side.