ROAST PORK WITH PINEAPPLE
This is one of my adopted recipes, I haven't made it yet, but sounds good. An eye and tongue pleaser for friends and/or family
Provided by Jellyqueen
Categories Pork
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
PINEAPPLE PORK ROAST (WITH PINEAPPLE HOISIN GLAZE)
Succulent pineapple pork shoulder roasted to perfection, low and slow. Glaze ideas for a mouthwatering presentation.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 3h40m
Number Of Ingredients 10
Steps:
- Mix the dry rub and season the pork shoulder generously. This can be done the day before - store the meat covered and refrigerated and bring it to room temperature before you roast it.
- Preheat the oven to 400 F.
- Peel the pineapple and carve out 3 thickish rounds to place the pork shoulder on. Cut the rest into bite-sized pieces, cover with plastic and set aside.
- Place the pineapple rounds in a roasting pan and lay the seasoned pork shoulder on top. Roast for 20 minutes and take it out. Add the pineapple juice.
- Lower the oven temperature to 275-300 F depending on how strong your oven is. Continue to slow roast the pork. After one hour begin checking on the pork periodically - baste or brush it with the pan juices and turn it over as needed so that more of its surface is exposed to the dry heat of the oven. Once it begins to get tender but it is not quite fork tender add the pineapple chunks all around the meat and continue roasting. If needed add a bit of water to the pan.
- Once the pork is very tender when pierced with a fork place it on a cutting board to rest for 5-10 minutes before you slice it. (Depending on the exact weight of the pork and your oven's calibration total roasting time will vary - from 2 1/2 to 4 hours).
Nutrition Facts : Calories 711 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 49 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1901 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
ROASTED PORK LOIN WITH PINEAPPLE GLAZE
Provided by Marcela Valladolid
Categories main-dish
Time 14h
Yield 4 servings
Number Of Ingredients 19
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.
SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
- Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
HAWAIIAN PORK ROAST WITH PINEAPPLE
This is one of my favorite slow cooker recipes. It's wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. -Ruth Chiarenza La Vale, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390 calories, Fat 13g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 783mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 34g protein.
GARLIC PORK ROAST
Quick and easy in the crock pot and very good. Even my kids like it.
Provided by Brandy
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
- In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
- Cover, and cook on low setting for 6 hours.
Nutrition Facts : Calories 532.2 calories, Carbohydrate 27.8 g, Cholesterol 147.9 mg, Fat 22.8 g, Fiber 3.7 g, Protein 51.4 g, SaturatedFat 6.9 g, Sodium 578.6 mg, Sugar 9.3 g
ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Provided by Marco Canora
Categories Father's Day Christmas Dinner Roast Pork Garlic Rosemary Sage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
- Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
- Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
- Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
- Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
- Chef's notes:
- If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
- If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
PINEAPPLE-GLAZED PORK ROAST
Some recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
PINEAPPLE PORK ROAST
Make and share this Pineapple Pork Roast recipe from Food.com.
Provided by Mommaof2Beauties
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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
Impress guests with a tender pork roast brushed with a glaze of fruit preserves, honey mustard, pineapple juice, soy sauce and ginger during roasting.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 12 g, Protein 12 g
ROAST SAGE-GARLIC PORK BUTT WITH ROASTED PINEAPPLE AND ONIONS AND SWEET MUSTARD SAUCE
Steps:
- Preheat oven to 500. In a small bowl, combine the garlic, sage, salt and pepper and mix well. Dry the pork butt with paper towels. With the tip of a sharp knife, make 10 to 12 small cuts, about 1/2 inch long and 1/2 inch deep, evenly spaced over the surface of the pork and push some of the spice rub into each slit. If you have any left over, rub it over the surface of the pork. Place the pork on a rack in a roasting pan, and roast for 20 minutes to brown it. Reduce the temperature to 300, add the pineapple and onions to the roasting pan, and continue to cook until the pork is done to your liking, 1 hour to 1 hour and 10 minutes for medium well. To check for doneness, insert a meat thermometer into the dead center of the roast and let it sit for 5 seconds. 126 degrees is medium-rare, 134 is medium, 150 is medium well; we like to pull it at 147. When the roast is done, remove it from teh pan, along with the pineapple and onions, loosely cover with foil, and allow the meat to rest for about 20 minutes while you make the sauce. Pour off the fat from the roasting pan and place the pan on the stove over two burners at a medium-high heat. Add the pineapple juice and vinegar and bring to a simmer, stirring to dissolve the brown, crusty stuff in the bottom of the pan. Continue to simmer until the liquid is reduced by half, about 5 to 7 minutes. Stir in the mustard, season with salt and pepper, and pour into a sauce boat. Slice the roast and serve with the pineapple and onions, passing the sauce separately.
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