Pineapple Glazed Pork Roast Recipes

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE

Steps:

• For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
• Preheat the oven to 400 degrees F.
• For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
• For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
• Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
• Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
• Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

PINEAPPLE-GLAZED PORK ROAST

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.

HAWAIIAN PORK ROAST WITH PINEAPPLE

Steps:

• Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

SLOW COOKER PINEAPPLE PORK ROAST

Steps:

• Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
• Cover, and cook 7 hours on Low.

PINEAPPLE GLAZED PORK LOIN

Steps:

• Place pork loin in baking pan (I use pyrex).
• Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
• Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
• Brush pork loin with part of the glaze.
• Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
• Brush with glaze several times during baking time.
• Turn pork loin 1 time during baking time and brush underside with glaze.
• Let stand 5 minutes.
• Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
• **Whendraining pineapple squeeze as much juice out as possible!
• I always have a small can of pineapple juice on hand in case there isn't enough juice.

PINEAPPLE PORK ROAST

Steps:

• Salt and pepper pork roast to taste.
• Combine all ingredients, except flour and water, pour over roast.
• Put on lid and cook on low for 8 to 10 hours.
• Once done, remove roast.
• Drain and reserve liquid.
• Return meat and pineapple to crockpot.
• Add water to liquid to make 1 3/4 cups.
• In saucepan, blend flour and cold water together to form a smooth paste.
• Add hot reserved liquid and stir.
• Cook on medium until thickened, stirring continuously.
• Pour over roast.
• Serve with rice or potatoes.

ROAST PORK WITH PINEAPPLE-MUSTARD GLAZE

Steps:

• Preheat oven to 325°F. Mix preserves, mustard, pineapple juice, soy sauce and ginger until well blended; set aside. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer into roast without touching the bone.
• Bake 1-1/2 to 2 hours or until meat thermometer registers 155°F, brushing with the mustard mixture during the last 20 min. of the baking time.
• Cover roast with foil; let stand 10 min. before carving roast to serve. (Meat temperature will rise about 5°F during the standing time.) Garnish with orange wedges, if desired.

PINEAPPLE CRANBERRY PORK ROAST

Steps:

• Pierce meat with a knife in several places.
• Mix all of spices together and sprinkle over entire roast.
• Place onions in the bottom of a roasting pan coated with cooking spray. Place roast on top of onions.
• Mix cranberry sauce and pineapple together.
• Pour over roast. Cover and bake at 350 about 1 to 1 1/2 hours or till internal temp reads 155.
• Remove from oven for about 10 mins before slicing.
• The last step is crutial. This brings the meat to proper temperature and allows for perfect slicing.