1-1/2 teaspoon dried rosemary leaves. Crushed
1/2 teaspoon coarsely ground black pepper
1-1/8 teaspoons salt, divided
1-1/2 tablespoons sugar
1 can (20 ounces) pineapple chunks in pineapple juice
2-1/2 tablespoons cornstarch
1-1/4 cups (10 ounces) orange juice
1/8 teaspoon ground cloves
2-1/2 tablespoons lemon juice
1-1/2 tablespoons fresh chopped parsley
Preheat oven to 350 degrees. Rub roast with rosemary, black pepper, and 1 teaspoon of salt. Place roast in a shallow pan and roast for 60 to 70 minutes until a meat thermometer inserted in center of roast reads 150 degrees. Strain pineapple, reserving juice.
Remove roast from oven, cover and let stand for 10 minutes. While meat is resting, combine sugar and cornstarch in a medium saucepan. Stir in the pineapple and orange juices and cook, stirring over medium heat, until mixture bubbles and thickens. Remove from heat and stir in cloves, lemon juice, and 1/8-teaspoon salt and pineapple chunks. Slice roast and serve with sauce; garnish with parsley.
Makes 12 servings.