Under 30 Minutes
More than 1 Hour
Stuffed Pork Loin With Tropical Salsa
It's a relishing roast with a tropical twist. The juicy flavor of pineapple combined with the spicy flavor of CHI-CHI'S® Salsa.
3 tablespoons butter or margarine
6 large yellow onions
1 cup pine nuts, lightly toasted
3 pounds 1 boneless pork top loin roast (double loin tied)
1 (16-ounce) jar CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium
1 (8-ounce) can crushed pineapple, well drained
1. Heat oven to 350ºF. Grease 13x9-inch baking dish.
2. In large skillet, melt butter. Add onions; cook and stir over medium heat until golden brown. Stir in pine nuts; cool mixture slightly.
3. Untie roast; stuff with about 2 cups onion mixture. Re-tie roast. Spread remaining onion mixture evenly over bottom of baking dish. Place roast on top of onion mixture.
4. In medium saucepan, combine salsa and pineapple. Cook and stir just until hot. Pour mixture over roast. Bake 1 1/2 hours or until internal temperature reaches 160ºF. (25 minutes per pound) Let roast stand 10 minutes. Slice roast; serve with salsa mixture.