A Dinner Fit for a King
Pineapple Pork Roast
1 4 pound pork roast
8 cups of water
2 teaspoons of salt
1/2 cup of brown sugar.
Place roast in a pot and cover with water, brown sugar, and salt and brine for 8-48 hours. When done remove from pot, drain water, and pat roast dry.
1 fresh pineapple chopped
1/4 cup of grainy mustard
salt and pepper to taste
2 tablespoons of olive oil
1/2 cup of brown sugar
First, brown each side of the roast in olive oil, then cover with mustard, brown sugar, and pineapple. Place in the oven at 425 degrees and cook for 15 minutes then lower the temp to 350 degrees and bake for another 40 minutes. Let stand for 10 minutes and serve.
I served this meal with handheld apple pies, salad, warm rolls, and potato gratin.
1 4 pound pork roast
8 cups of water
2 teaspoons of salt
1/2 cup of brown sugar.
Place roast in a pot and cover with water, brown sugar, and salt and brine for 8-48 hours. When done remove from pot, drain water, and pat roast dry.
1 fresh pineapple chopped
1/4 cup of grainy mustard
salt and pepper to taste
2 tablespoons of olive oil
1/2 cup of brown sugar
First, brown each side of the roast in olive oil, then cover with mustard, brown sugar, and pineapple. Place in the oven at 425 degrees and cook for 15 minutes then lower the temp to 350 degrees and bake for another 40 minutes. Let stand for 10 minutes and serve.
I served this meal with handheld apple pies, salad, warm rolls, and potato gratin.
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