Roast: Sicilian Pineapple Pork Roast

2 tablespoons olive oil2 tablespoons chopped fresh rosemary, divided1 teaspoon dried sage1 (4 pound) bone-in pork shoulder roast, trimmed of excess fat5 small garlic cloves, peeled and sliced1 (14.4 ounce) can diced plum tomatoes1 (15 ounce) can pineapple chunks, drained1 large Vidalia onion, thinly slicedsalt and pepper to tastePreheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan. Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper. Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 160 degrees F (70 degrees C). Amount Per Serving  Calories: 424 | Total Fat: 22.7g | Cholesterol: 119mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 424

Total Fat: 22.7gCholesterol: 119mgSodium: 268mgTotal Carbs: 19.6g    Dietary Fiber: 2.4gProtein: 35.2g VIEW DETAILED NUTRITION
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