1-1/4 to 1-1/2 lbs pork loin
1 can (8-1/2 oz) pineapple rings, reserve juice
1 tsp dry mustard
1/2 tsp ground ginger
1/2 tsp ground paprika
1 tbsp brown sugar
1 tbsp lemon juice, optional
2 tsp cornstarch
pineapples rings and green pepper rings for garnish
Trim excess fat from pork loin. Place loin on a rack in a baking pan.
Make glaze: Drain pineapple. Reserve about 1/2 cup of the juice. In a small saucepan, mix 1/3 cup juice, mustard, ginger, paprika, brown sugar, and lemon juice, if used, and the cornstarch. Bring to a boil, stirring. Set aside.
Brush pork loin with part of the glaze. Bake uncovered at 350F for about 1 hour and 15 minutes until meat is tender and inner temperature has reached 160F. Brush with glaze several times during baking time. Turn pork loin once during baking and brush underside with glaze.
Let pork loin stand for 5 minutes. Slice meat across the grain into slices. Arrange pineapple and pepper rings around meat to serve.
Serves 4 to 6.
Good served with string beans or broccoli, and glazed carrots.