Serves 6.
Note: Roasting the pineapple with fresh thyme gives it a flavor that pairs beautifully with the pork loin. From Meredith Deeds.
• 3 lb. pork loin
• 1 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. honey
• 1 tbsp. vegetable oil
• 1/2 tsp. chopped fresh thyme
• 1 pineapple, cored and cut into 1-in. cubes
Directions
Preheat oven to 350 degrees.
Pat the pork with paper towels to dry. Season pork with 3/4 teaspoon salt and the pepper. Place in a roasting pan and roast for 45 to 65 minutes or until it reaches an internal temperature of 145 degrees. Remove from oven and tent loosely with foil.
Raise the oven temperature to 450 degrees.
In a large bowl, whisk together the honey, oil, thyme and remaining 1/4 teaspoon salt. Add the pineapple to the bowl and toss to coat. Place pineapple on a large rimmed baking sheet and bake for 15 minutes, or until lightly brown.
Place the pork on a cutting board and cut into slices. Serve with the roasted pineapple.
Nutrition information per serving:
Calories380
Fat15 g
Sodium460 mg
Carbohydrates26 g
Saturated fat5 g
Total sugars21 g
Protein37 g
Cholesterol105 mg
Dietary fiber2 g
Exchanges per serving: 1 fruit, ½ carb, 5 medium-fat protein.
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