Caribbean Pork Roast

Travel to the islands with a sweet-spicy pork roast, complete with pineapple, red onions and sweet potatoes. Tonight's roast is the start to tomorrow's pita sandwiches. 


  • 1 can (8 oz or 398 mL) sliced pineapple, undrained (about 4 slices with juice)
  • 31/2 tbsp (52 mL) Jamaican Jerk Seasoning, divided
  • 3   garlic cloves, pressed
  • 1   boneless rolled pork loin roast (about 3 lbs/1.4 kg)
  • 11/2 pounds peeled sweet potatoes (2-3 medium), unpeeled
  • 2 medium red onions
  • 1 tbsp (15 mL) olive oil


  1. Using Can Strainer, drain pineapple, reserving 1/2 cup (125 mL) juice for marinade. Combine reserved juice and 3 tbsp (45 mL) of the rub in (2-cup/500 mL) Prep Bowl. Press in garlic with Garlic Press.

  2. Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.

  3. Preheat oven to 350°F (180°C). Cut sweet potatoes into 2-in. (5-cm) slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters with Utility Knife.

  4. Remove roast from marinade and place in Rectangular Baker. Discard marinade. In Large Glass Mixing Bowl, combine pineapple, vegetables, oil and remaining 1/2 tbsp (7 mL) rub. Gently mix with Mix 'N Scraper®. Place vegetables and pinepple around roast. Cover with (16x11-in./40x28-cm) Easy Fit Silicone Cover. Bake 1 hour.

  5. Using Sliicone Oven Mitts, carefully remove Silicone Cover by tab, lifting away from you. Continue baking 15-30 minutes longer or until Pocket Thermometer registers 155°F for medium doneness. 

  6. Remove baker from oven and let roast stand 10 minutes before carving. Cut into thin slices with Chef's Knife. Serve immediately with vegetables and pinapple. 


  • 6  servings

Nutrients per serving:

Calories 330, Fat 11 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 22 g, Dietary Fiber 3 g, Protein 34 g

Cook's Tips:


You can substitute 8 oz (250 g) fresh pineapple for the canned pineapple.

Double the ground red pepper if you typically like your foods with a little more heat.

Use the  Pocket Thermometer to check the temperature of the pork roast. The 10-minute standing time allows the internal temperature of the meat to rise to a safe eating temperature of 160°F for medium. At this temperature, pork will be juicy and have a slight hint of pink. If you prefer, cook pork to 165°F and let stand to rise to 170°F for well done.

Use the Hold 'N Slice® to hold meat steady while slicing. It helps keep fingers away from sharp knife blades!

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