Brew tea in hot water and let steep 5 min. Strain.

Place roast in shallow baking dish. Splash with white vinegar and sprinkle with sea salt and let set for 20 min.

Meanwhile, slowly heat the pineapple juice, brown sugar, brewed tea, sage, and basil.

Bring to small boil (not a rolling boil) on low heat.

Pour liquid over the roast and sprinkle with crushed pepper to taste.

Bake 300°F approx. 30 min., then place the pineapple rings on top and continue baking until done, about 20 min. per pound.

Remove and baste with some of the juices. Let rest on platter for about 5 min.

Serve with fresh vegetable, rice or potatoes, applesauce, and bread.