1 1/4 to 1 1/2 pounds pork loin
Glaze:
8 1/2 ounce can pineapple rings, reserve juice
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground paprika
1 tablespoon brown sugar
1 tablespoon lemon juice, optional
2 teaspoons cornstarch
Pineapple rings, for garnish
Green pepper rings, for garnish

Preparation Instructions:

1. Trim excess fat from pork loin.

2. Place loin on rack in a baking pan.

3. Make glaze; Drain pineapple. Reserve about 1/2 cup of the juice.

4. In a small saucepan, mix 1/3 cup juice, the mustard, ginger, paprika, brown sugar and lemon juice, if used, and the cornstarch. Bring to a boil, stirring. Set aside.

5. Brush pork loin with part of the glaze.

6. Bake, uncovered, at 350 degrees for about 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees. Brush with glaze several times during baking time. Turn pork loin once during baking and brush underside with glaze.

7. Let pork loin stand for 5 minutes.

8. Slice meat across grain into slices. Arrange pineapple and pepper rings around meat to serve.

Tips: You may use pork tenderloin in place of pork loin. Pork tenderloin is the long, very tender piece of meat from the underside of pork loin. It is small, weighing about 3/4 pound. Cooking time will be less, around 40 minutes.

Per serving: 246 calories; 15.8 g protein; 16.2 g fat; 8.8 g carbohydrates; 43 mg sodium.