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Preheat oven to 425°F. Line a shallow roasting pan with heavy foil; lightly oil foil. Place meat rack in pan; set aside. In a small bowl, combine pepper, garlic powder and salt. Trim fat from pork. Brush pork with 1 tablespoon of the olive oil; rub with pepper mixture. Place pork on rack in roasting pan. Roast, uncovered, for 35 minutes.
For glaze, in a skillet, combine molasses, vinegar and soy sauce. Bring to boiling; reduce heat. Simmer 1 minute. Transfer to a bowl. Set glaze and skillet aside.
Brush pork with some glaze (reserve 2 tablespoons glaze for fruit). Roast for 20 minutes more, brushing with glaze halfway through roasting. Roast another 10 minutes or until an instant-read thermometer inserted into the center of the roast registers 145°F. Remove from oven; cover with foil. Let stand 10 minutes before slicing.
Meanwhile, in the skillet used for the glaze, heat remaining 1 tablespoon olive oil. Toss fruit with sugar. Add fruit to skillet; cover and cook for 2 minutes. Uncover and cook for 3 minutes more or until fruit is crisp-tender. Add reserved glaze; heat through. Serve pork with fruit and drizzle with pan juices.