Polynesian Pork Recipes

POLYNESIAN PORK LOIN

Steps:

• Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

POLYNESIAN RIBS

Steps:

• Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.

POLYNESIAN PORK STIR-FRY

Steps:

• Cook coconut in 10-inch nonstick skillet over medium heat 2 to 3 minutes, stirring constantly, just until golden brown. Remove from skillet.
• Spray same skillet with cooking spray. Cook pork, onion, gingerroot and salt in skillet over medium-high heat, stirring occasionally, until pork is brown. Stir in sweet potato and frozen pea pods. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until potato is tender.
• Stir in stir-fry sauce, pineapple juice and honey until pork mixture is coated. Stir in pineapple; cook until heated through. Sprinkle each serving with coconut.

SLOW-COOKER POLYNESIAN PORK RIBS

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.

POLYNESIAN PORK ROAST

Steps:

• Place pork roast in slow cooker. Combine jam, brown sugar, garlic, vinegar, soy sauce, molasses and chicken broth. Mix well.
• Pour over roast. Cover and cook on low for 8 hours.
• Remove roast and sauce from slow cooker. Allow to cool.
• Place cooled roast and sauce in freezer bag. Label and freeze.
• To serve: thaw. Heat roast and sauce until hot and bubbly. Pull roast into serving pieces (or shred) and serve sauce over rice.

PRIZE-WINNING POLYNESIAN PORK OVER RICE

Steps:

• In a large skillet, brown pork on all sides in bacon drippings.
• Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
• Cover and let simmer for 15 minutes.
• Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
• Stir in pineapple with canning juices and bring to a boil.
• Remove from heat and taste for seasonings, adjusting as needed.
• Serve ladled over mounds of hot cooked rice.

POLYNESIAN PORK CHOPS

Steps:

• Season the pork with the garlic powder.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
• Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
• Cost per recipe: $8.41

SLOW COOKER HAWAIIAN-STYLE PULLED PORK

Steps:

• Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
• Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
• Shred pork in the juices and serve.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

POLYNESIAN PORK CHOPS

Steps:

• Season chops with garlic powder.
• Heat oil in skillet. Cook chops until browned. Add onion.
• Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
• Serve with rice and sprinkle with green onions.