New Years Pork Roast
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  • 5 lb Pork Top Loin Roast
  • 3 baking apples, sliced into wedges
  • 2 large sweet potatoes, boiled, peeled and sliced into chunks
  • 1 can pineapple chunks, drained; reserving 1/2 cup juice
  • 1 cup packed brown sugar
  • 1 stick (1/2 cup) butter
  • 1 tbsp cinnamon (or to taste)
  • 1 cup dry white wine
  • Salt and pepper
  • Parsley (to garnish)
Preheat oven to 325. Place meat on rack in roasting pan. Sprinkle roast with salt and pepper. Pour wine over it and put a dab of butter on sides. Cover and bake 2 hours. In a bowl, place the sweet potatoes, apples and pineapple. In a saucepan, combine remaining butter, the brown sugar, cinnamon and the 1/2 cup reserved pineapple juice. Heat until butter melts, then pour over mixture in bowl, tossing gently to coat. Spoon around and over roast; cover and bake about 1/2 hour more or to 155 degrees internal temperature. Bake uncovered for a few minutes to brown. Remove from oven; transfer roast and solids to serving platter. Let stand about 10 minutes. Place pan juices in saucepan and cook, uncovered, to thicken.

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