1 3-lbs boneless single loin roast
1 ½ tsp dried rosemary leaves, crushed
½ tsp coarsely ground black pepper
1 1/8 tsp salt, divided
1 ½ tbs sugar
1 ½ tbs cornstarch
1 ¼ cups (10 oz) canned pineapple juice
1 ¼ cups (10 oz) orange juice
1/8 tsp ground cloves
2 ½ tbs lemon juice
1 pint strawberries, hulled and sliced
1. Preheat oven to 350 0 F. Rub roast with rosemary, black pepper, and 1 tsp of salt. Place roast in a shallow pan and roast for 60-70 min until a meat thermometer inserted in center of roast reads 150 0 F.
2. Remove roast from oven and cover; let stand for 10 min. While meat is resting, combine sugar and cornstarch in a medium saucepan. Stir in pineapple and orange juice and cook, stirring, over medium heat, until mixture bubbles and thickens.
3. Remove from heat and stir in cloves, lemon juice, and 1/8 tsp salt. Slice roast and serve with sauce; garnish with strawberries.
Preparation time: 15 minutes. Cooking time: 1 hr and 15 min.