HAWAIIAN PORK ROAST WITH PINEAPPLE RECIPE - (4.4/5)
Provided by sherryl61
Number Of Ingredients 12
Steps:
- Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
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.
THAI ROAST PORK WITH PINEAPPLE
This recipe has all the tastes of great Thai food - sweet, sour, spicy or hot and salty flavours. Serve with savoury rice and a simple sauteed green vegetable. Recipe taken from a Homemaker Favourites booklet produced by Homemakers Magazine in Canada
Provided by Elly in Canada
Categories Pineapple
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut rind from pineapple in wide strips; core and cut pineapple into bite-size pieces. Set aside rind and fruit.
- In food processor, process garlic and fresh coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, ground coriander, pepper, cumin, cloves, nutmeg and HALF of the cayenne and remaining vinegar.
- Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL) water into pan; roast in 325°F (160°C) oven for 1-½ hours, adding 1/4 cup (60 mL) water at a time to pan, if necessary, as liquid evaporates.
- Remove rind; continue to roast pork, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170°F (75°C), 30 to 45 minutes.
- Transfer to serving platter; surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple; spoon pan juices over pork. Garnish with coriander stems and leaves, if desired.
Nutrition Facts : Calories 721.2, Fat 41.5, SaturatedFat 14.3, Cholesterol 181.4, Sodium 1029.4, Carbohydrate 21.6, Fiber 1.8, Sugar 16.5, Protein 62.8
ROASTED PORK LOIN WITH PINEAPPLE GLAZE
Steps:
- To brine the pork, combine the salt, brown sugar, peppercorns, coriander seeds, bay leaves, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork (the pork should be submerged in the liquid), cover, and refrigerate overnight.
- To cook the pork, preheat the oven to 400°F.
- Mix the garlic, the 2 tablespoons olive oil, and the 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 side of the roast that is not covered with fat.
- Heat the remaining 1/2 teaspoon olive oil in a medium-size heavy sauté pan over high heat. Add the pork, fat side down, and sear for 4 minutes, or until browned. Carefully turn the pork over onto the herb-coated side and sear for another 4 minutes, or until browned. Transfer the pork loin to a 10 x 7 x 2-inch glass baking dish (or any dish where it fits leaving a 1-inch border). Add the wine to the same sauté pan you used to sear the pork, and cook, scraping the bottom of the pan to remove the browned bits, for 1 minute, or until almost evaporated. Stir in the pineapple juice and remove from the heat. Pour the mixture over the pork and arrange the pearl onions around the roast.
- Roast the pork, basting with the pan juices every 20 minutes, until a thermometer inserted into the center registers 150°F, about 1 hour and 40 minutes. Transfer the pork to a cutting board, tent it with foil, and let it stand for 10 minutes. Then cut the pork into 1/4- to 1/2-inch-thick slices, and top them with the pearl onions and sauce.
SLOW COOKER THAI PORK WITH PEPPERS
Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 5h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 24.6 g, Cholesterol 36.2 mg, Fat 15.4 g, Fiber 3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 1325 mg, Sugar 17.8 g
THAI SWEET PORK AND PINEAPPLE CURRY
Make and share this Thai Sweet Pork and Pineapple Curry recipe from Food.com.
Provided by Lil Ms Tropical
Categories Curries
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut pork into 3 cn cubes.
- Heat oil in large saucepan add pork and garlic cook for 4-5 minutes.
- In separate saucepan stir vinegar sugar salt and tomato paste for 3 minutes.
- Add the vinegar mixture to the pork with tomato onion pineapple cucumber capsicum and jalapenos. Bring to boil reduce until pork is tender.
- Stir in spring onions and serve.
Nutrition Facts : Calories 368.5, Fat 20.7, SaturatedFat 6.6, Cholesterol 76, Sodium 166.7, Carbohydrate 22.4, Fiber 2.9, Sugar 15.7, Protein 23.6
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