Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pork loin roast; to 5 lbs. 23 oz Sweet potatoes; syrup packed
2 Garlic cloves; cut in slivrs 6 Pineapple slices; canned
Salt 6 Crabapple slices; canned
Pepper

Make small slashes in roast and stuff each with slivers of garlic.
Sprinkle roast with salt and pepper. Place, fat side up, on rack in
shallow open pan. Insert meat thermometer into center of roast (do
not let thermometer touch bone). Roast at 325 degrees for 2-1/2 to 3
hours or until thermometer reaches 170 degrees. Remove from oven and
let stand 20 minutes for easier slicing; remove garlic slivers.

Heat sweet potatoes in mixture of their syrup and juice drained from
pineapple slices. Arrange roast on a heated serving platter;
surround it with sweet potatoes, pineapple rings, and crabapples.
Glaze sweet potatoes and fruit with hot syrup.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94

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