Pork Roast With Tropical Fruit Sauce And Blueberry Pouch Pie

Ingredients


1 boneless pork roast (about 1 1/2 lbs)
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1 (24-ounce) jar tropical fruit in light syrup (pineapple and papaya), undrained
1/2 cup reduced-sodium chicken broth
1/4 cup molasses
2 tablespoons pine nuts
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
1/4 cup water



2 prepared pie crusts
1 Granny Smith apple (rinsed)
1 lemon (for juice, rinsed)
1 (21-ounce) can blueberry (or peach) pie filling
1/4 teaspoon ground allspice
nonstick aluminum foil
1 tablespoon butter
1 teaspoon turbinado (raw) sugar



16 ounces fresh baby-cut carrots
2 tablespoons butter
1/2 teaspoon seasoned salt
8 ounces fresh sugar snap peas (rinsed)
1/4 cup guava jelly

Description

Pork Roast With Tropical Fruit Sauce And Blueberry Pouch Pie

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