50+ Friends Club Cookbook
Meat and Wild Game

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Fresno Pork Roast

From the Kitchen of: Pepper

3	lb.	lean boneless Single-Loin Pork Roast
1 1/2	tsp.	dried Rosemary leaves, crushed
1/2	tsp.	coarsely ground Black Pepper
1 1/8	tsp.	Salt, divided
1 1/2	Tbsp.	Sugar
2 1/2	Tbsp.	Cornstarch
1 1/4	c.	canned Pineapple Juice
1 1/4	c.	Orange Juice
1/8	tsp.	Ground Cloves
2 1/2	tbsp.	Lemon Juice
1	pint	Strawberries

• Preheat oven to 350 degrees.
• Rub roast with rosemary, black pepper and 1 teaspoon of the salt.
• Place roast in a shallow pan and roast for 60-70 minutes at 350 degrees or until a meat thermometer inserted in center of roast reads 150 degrees. Remove roast from oven and cover; let stand 10 minutes.
• While meat is resting, combine sugar and cornstarch in a medium saucepan. stir in pineapple and orange juices and cook, stirring, over medium heat, until mixture bubbles and thickens.
• Remove from heat and stir in cloves, lemon juice and remaining salt.
• Slice roast and serve with sauce; garnish with strawberries.
• Makes 12 servings.