This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B maple syrup in the glaze; it has a more robust flavor than lighter grades.
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I'll give it 3 stars for the roast and 4 -4 1/2 for the pineapple chutney. Next time I make it, I'll pre-plan a bit and give the roast a wet brine in the refrigerator for a couple of days (search the Fine Cooking website....I know I used that method on another pork loin roast recipe). A wet brine just gives the pork more flavour in the end. For my slightly-less-than-3-pound roast, I found it took longer than 50 minutes to get to a 130 temp (it was closer to 75 min for me), but it got to 145 much quicker than 20 minutes. For the chutney, if you like it spicier it could use a bit more cayenne, but since I have kids I just used a pinch. I forgot to buy scallion at the store but will be sure to buy it next time. For the blended half of the pineapple (the half that gets put in the blender to make the juice), I recommend giving that a couple of hours to sit in a sieve over a bowl to extract the juice for the glaze with minimum effort. I'll definitely make it again, just tweak it a bit.
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