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CARIBBEAN QUICK ROAST
The glazing sauce from this recipe can also be served as a chutney to go with other roasts, steaks or burgers.
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INGREDIENTS
| ½ cup |
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125 mL |
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canned crushed pineapple |
| 2 tbsp |
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30 mL |
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steak sauce |
| 1/2 tsp |
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2 mL |
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curry powder |
| 1/4 tsp |
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1 mL |
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ground ginger |
| 1/8 tsp |
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0.5 mL |
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ground allspice or cloves |
| 1 |
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1 |
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clove garlic, minced |
| 1/2 |
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1/2 |
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green onion, finely chopped |
| 1/2 |
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1/2 |
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small hot banana pepper, seeded and sliced (or ¼ tsp/1 mL cayenne pepper) |
| 1 |
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1 |
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Beef Quick Roast or Premium Quick Roast (about 1 lb/500 g) |
PREPARATION TIME: 5 minutes
COOKING TIME: 55 minutes
DIRECTIONS
1. In small saucepan, combine pineapple, steak sauce, curry powder, ginger, allspice, garlic, onion and banana pepper. Simmer over medium heat, stirring occasionally for 5 minutes. Set aside 1/3 cup (75 mL) of this sauce mixture.
2. Remove netting from roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Brush surface of roast with sauce mixture remaining in saucepan.
3. Cook 1 lb (500 g) roast, uncovered, in 350ºF (180ºC) oven 50 - 60 min or until thermometer reads 155ºF (68ºC) for medium.
4. Remove roast to cutting board; tent with foil for 5 min to allow temperature to rise 5ºF (3ºC). Cut into thin slices across the grain and serve with the reserved 1/3 cup (75 mL) sauce.
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NUMBER OF SERVINGS: 2-3 SERVINGS
NUTRITION INFORMATION PER SERVING
| 246 Calories |
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8 g Fat |
| 34 g Protein |
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9 g Carbohydrates |
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A good source of Iron (19 % RDI)
and an excellent source of Zinc (52 % RDI)
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