Pineapple Glazed Pork Roast Recipes

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.

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.

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.

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.

Steps:

• 1. Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
• 2. Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. ( note for chops. Tie chops together side by side. Fat side up)
• 3. Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
• 4. Remove roast from oven. Place roast, or chops on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook , and stir until bubbly and thickened. Serve with Pork as a gravy.

Steps:

• For the relish:
• Heat the grill over high heat.
• Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For the glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• Heat the grill over high heat.
• Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
• Serve the pork with the relish.

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.

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.

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.

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.

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.

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.