2 cups finely chopped fresh pineapple
½ cup finely chopped sweet red pepper
½ cup finely chopped green pepper
¼ cup finely chopped red onion
2 tablespoons snipped fresh parsley
2 teaspoons lemon juice
½ teaspoon dried red pepper
1 (2 to 2 ½ lb.) boneless pork loin roast
Combine pineapple, red pepper, green pepper, onion, parsley, lemon juice and pepper.
Cover and refrigerate.
Place roast on trivet in a 2 ½ quart oval (or similar) casserole.
Cook according to your Advantium model's cooking settings or until meat thermometer inserted in center registers 160.
Turn roast over after 25 minutes and brush with Pineapple Glaze during last 5 minutes of cooking time.
Remove from oven and let stand for 10 minutes.
Serve with Pineapple Salsa.
Pineapple Glaze Combine ¼ cup pineapple preserves, 1 teaspoon orange juice and ¼ teaspoon ginger; blend well
Use an inverted oven-proof saucer or casserole lid for a trivet.