Gardenwife's pineapple garlic pork roast

Hey, Twinlakeschef -- Got another pork roast recipe for ya! ;)

Last night we scored a beautiful lean pork roast at the store, so I whipped up a marinade with some ingredients we had on hand. The spices I didn't measure, but it's not crucial they're exact.

Gardenwife's Pineapple Garlic Pork Roast

3 pound boneless pork roast

14oz. can crushed pineapple
2 Tbsp sesame oil
2 Tbsp minced garlic
2 Tbsp red wine vinegar
1 Tbsp crushed red pepper seed
1 Tbsp dried thyme
1 Tbsp dried oregano
1 tsp freshly ground black pepper
Juice of 1 lime

Poke roast all over with a fork. Combine ingredients for marinade (add spices to taste). Marinate pork roast in a Zip-Loc bag for several hours or overnight, turning once to redistribute marinade. Put roast and all marinade in a 9x13" glass casserole dish. Roast, uncovered, in a 325° oven for 18-22 minutes per pound (55-66 minutes in this case) or to an internal temperature of 150-155°. Let rest 10 minutes under tented foil before slicing. Slice thinly against the grain and spoon a little of the pineapple marinade over each serving.

~~

It got rave reviews from both moms, my dad, my hubby and my brother-in-law. I think it's a keeper! We all thought the marinade would be good on chicken, too, so we'll give it a try that way, too.

Nobody in my family (myself included) can believe how much I love cooking now. It's insane!