1 can (8 oz. sliced pineapple, undrained
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pounds peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper. Add garlic cloves, pressed
Place roast and juice mixture in resealable plastic food storage bad. Refrigerate 4 hours or overnight to marinate.
Preheat oven to 35. Cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion in 8 wedges and pineapple rings into quaters.
Remove roast from amrinade and place in 9/13 pan. discard marinade. Place vegetables and pinapple aournd roast. Sprinkle roast, vegetables and pinapple with salt and black pepper. Cover, bake 1 hour.
Remove cover and continue baking 15-30 minutes longer or until 155 degrees for medium. Let stand 10 minutes before carving.