Pacific Pork Roast With Pineapple - cooking recipe

Ingredients

20 ounces crushed pineapple
2 (10 3/4 ounce) cans cream of celery soup
10 ounces herb stuffing mix (or any size)
1/4 cup finely chopped green bell pepper
2 tablespoons melted butter
4 -5 lbs pork loin roast
1/4 teaspoon ginger

Preparation

Preheat oven to 325.
Place roast fat side up on cutting board. Slice into 1 inch thick slices, making sure you don't go all the way through.
Drain pineapple, reserving juice.
Combine 3/4 cup of pineapple, 1 can of soup, stuffing mix, green pepper, and butter. Mix well.
Spoon stuffing between slices of pork. Tie roast tight with cooking twine. (Not absolutely necessary to tie.).
Place roast on rack in shallow pan, fat side up. Cover with foil and bake at 325\u00b0 for 1-1/2 hours.
Uncover and bake for 1 to 1 1/2 hours more until meat is cooked has reached an internal temperature of 160.
Meanwhile, combine remaining can of soup, 1/4 cup of reserved pineapple juice, 2 T pan drippings and ginger. Heat through and serve with pork.