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            Pork Roast With Pineapple

3-pound pork loin center rib roast, 
backbone loosened 
¼ teaspoon pepper 
1 20-ounce can crushed pineapple (juice pack) 
½ cup chopped onion 
2 tablespoons raisins 
2 tablespoons brown sugar 
2 tablespoons vinegar 
½ teaspoon ground ginger 
½ teaspoon ground cinnamon 
1/8 teaspoon crushed red pepper (optional) 


DIRECTIONS
Trim separable fat from the roast; then rub meat with the pepper. Place roast, rib side down, in a shallow roasting pan. Insert a meat thermometer. 

Roast, uncovered, in a 325° oven for 1½ to 2 hours or till thermometer registers 170° (well-done). 

Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or till liquid is syrupy. Serve warm with roast. 

Serves 8. 

Intelligence without ambition is a bird without wings.

- C. Archie Danielson