STUFFED LOIN ROAST

Ingredients

1 (3- to 4-pound) boneless pork loin roast
1/2 teaspoon salt
1 1/2 cups canned sweet potatoes
3/4 cup packed dark brown sugar, divided
1/2 teaspoon cinnamon
1 1/4 cups drained crushed pineapple, divided
Lemon balm, cherries and pineapple

Preparation

Butterfly roast and pound both sides with a meat mallet. Sprinkle with salt. In a bowl, mash sweet potatoes with 1/2 cup of the brown sugar and the cinnamon. Spread evenly over one side of roast. Sprinkle 1 cup pineapple over sweet potato mixture. Fold top portion of roast over and secure with toothpicks. Wrap in foil and put in a 9- x 7-inch loaf pan. Bake at 375 degrees for about 1 1/2 hours, until internal temperature reaches 140 degrees. Combine remaining pineapple and brown sugar and spread over roast. Rewrap and return to oven for about 30 minutes, or until internal temperatures reaches 170 degrees. Remove roast from foil and garnish as desired. Makes 8-10 servings.
—Leeann Vann, St. Clair County, 2nd Place, State Pork Cooking Contest