Source: dLife

Roasted Pork loin with a pineapple mustard sauce and roasted potatoes and carrots.

Servings

0.33 cup unsweetened frozen pineapple juice concentrate , thawed
3 tbsp dijon mustard
1 tsp low sodium soy sauce
1 tsp salt
1 tsp black pepper , freshly ground
6 medium garlic cloves
1.75 lb Pork, roast, top loin, raw
1 cup fat free reduced sodium chicken broth
1 lb small potatoes (red potatoes)
3 medium carrots
2 tsp Starch, corn, Argo

1 Preheat oven to 425 degrees F.
2 Combine pineapple juice concentrate, mustard, soy sauce, salt and pepper in a small bowl.
3 Peel the garlic and cut each clove into thirds.
4 Cut 18 slits in pork loin and tuck a piece of garlic into each slit.
5 Place pork loin in a small roasting pan and brush with half the pineapple-mustard mixture. Add ½ cup of broth and roast for 30 minutes.
6 Spray a shallow pan with nonstick cooking spray.
7 Quarter the potatoes and cut carrots into ½ inch thick slices.
8 Add vegetables and roast until the pork is done.
9 Reduce the oven temperature to 350 degrees F.
10 Brush pork with the remaining pineapple-mustard mixture and continue roasting until cooked through and internal temperature is 160 degrees F (approximately 30 minutes more).
11 Remove pork from the pain and let rest for 5 minutes.
12 Skim and discard fat from the pan juices.
13 Stir together cornstarch and remaining broth and add to the roasting pan.
14 Simmer over medium heat, stirring up brown bits, for 2-3 minutes or until slightly thickened.
15 Slice pork and serve with vegetables and gravy.

Roasting pork at a higher temperature sears the outside but keeps the meat juicy inside. Be careful not to overcook.