Ingredients

3-pound lean boneless single-loin pork roast
1 1/2 teaspoons dried rosemary leaves, crushed
1/2 teaspoon coarsely ground black pepper
1 1/8 teaspoons salt, divided
1 1/2 tablespoons sugar
2 1/2 tablespoons cornstarch
1 1/4 cups canned pineapple juice
1 1/4 cups orange juice
1/8 teaspoon ground cloves
2 1/2 tablespoons lemon juice
1 pint strawberries

Directions

Preheat oven to 350 degrees.

Rub roast with rosemary, black pepper and 1 teaspoon of the salt. Place roast in a shallow pan and roast for 60 to 70 minutes at 350 degrees until a meat thermometer inserted in center of roast reads 150 degrees. Remove roast from oven and cover, let stand 10 minutes.

While meat is resting, combine sugar and cornstarch in a medium saucepan. Stir in pineapple and orange juices and cook, stirring, over medium heat, until mixture bubbles and thickens. Remove from heat and stir in cloves, lemon juice and remaining salt. Slice roast and serve with sauce; garnish with strawberries. Makes 12 servings.

Nutrition information per serving, with strawberry garnish: 180 cal., 27 g pro., 12 g carbo., 3 g total fat (1 g sat. fat), 66 mg chol., 325 mg sodium.