Pineapple Pork Roast Recipes

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.

CROCK POT BROWN SUGAR PINEAPPLE PORK ROAST

Steps:

• Place your roast in your 4 quart slow cooker (I used Mr. Big, my 4-quart Crock Pot) with the fat side up
• Pour your pineapple chunks, juices and all, over your roast
• Sprinkle your brown sugar all over the top of your roast
• Cover and cook on low for 4-6 hours, use a meat thermometer to ensure that the center of your roast reaches safe cooking temperature
• Serve your roast with the cooking juices

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.

ROAST PORK WITH PINEAPPLE

Steps:

• Drain pineapple and reserve ¾ cup juice.
• In medium bowl, stir together corn syrup, reserved pineapple juice, soy sauce, green onion, ginger, garlic and mustard.
• Add pork and turn to coat well.
• Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Drain and reserve marinade.
• Place pork on rack in foil-lined roasting pan.
• Roast in 375 degrees oven, brushing frequently with reserved marinade about 1-½ hours or until temperature in meat thermometer reaches 170 degrees.
• PINEAPPLE SAUCE: In small saucepan, bring 1 cup reserved marinade to boil.
• In small bowl, stir together 1 tbsp cornstarch and 2 tbsp water until smooth and stir into marinade.
• Stirring, bring to boil over medium heat and boil 1 minute.
• Add 4 pineapple slices and heat until pineapple is hot and glazed.
• Arrange remaining pineapple slices on a platter.
• Place pork roast on pineapple and pour pineapple sauce over pork.
• Serve warm.

SWEET AND SAVORY PINEAPPLE PORK LOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
• Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
• Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
• Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

PINEAPPLE PORK ROAST

Steps:

• Preheat oven to 425°F.
• In an overproof saucepan, heat oil. Brown the pork on all sides.
• Let drain the pineapples and keep the juice.
• In a bowl, mix pineapple juice and water. Incorporate the molasses, mustard, salt and pepper. Pour on the pork. Cover. Cook in oven for 1 hour. Baste with the cooking juice each 15 minutes. Remove the lid for the last 15 minutes of cooking.
• Put the pork roast in a serving dish. Keep it warm.
• In a bowl, mix the cornstarch with the chicken stock. Set aside.
• Skim the cooking juice. Add vinegar and the cornstarch with chicken stock. Bring to boil stirring constantly. Add the pineapple chunks. Adjust seasoning. Pour on the slices of pork.

PACIFIC PORK ROAST WITH PINEAPPLE

Steps:

• Preheat oven to 325.
• Place roast fat side up on cutting board. Slice into 1 inch thick slices, making sure you don't go all the way through.
• Drain pineapple, reserving juice.
• Combine 3/4 cup of pineapple, 1 can of soup, stuffing mix, green pepper, and butter. Mix well.
• Spoon stuffing between slices of pork. Tie roast tight with cooking twine. (Not absolutely necessary to tie.).
• Place roast on rack in shallow pan, fat side up. Cover with foil and bake at 325º for 1-1/2 hours.
• Uncover and bake for 1 to 1 1/2 hours more until meat is cooked has reached an internal temperature of 160.
• Meanwhile, combine remaining can of soup, 1/4 cup of reserved pineapple juice, 2 T pan drippings and ginger. Heat through and serve with pork.

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.