Best Pineapple Glazed Pork Roast Recipes

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HAWAIIAN PORK ROAST WITH PINEAPPLE



Hawaiian Pork Roast with Pineapple image

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

2 cups pineapple juice
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup packed brown sugar
1/2 cup sliced celery
1/2 cup cider vinegar
1/2 cup reduced-sodium soy sauce
1 boneless pork loin roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1/4 cup cornstarch
1/3 cup cold water

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.

PINEAPPLE GLAZED PORK LOIN



Pineapple Glazed Pork Loin image

My husband is mere putty in my hands when I make this! I make new recipes ALL THE TIME, and sometimes he forgets if he's had it before, but not this one. This has a nice light taste, fresh green beans and simple boiled red skinned potatoes would be a nice side dish.

Provided by lets.eat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) can pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

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.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE



Roasted Pork Loin with Pineapple Glaze image

Provided by Marcela Valladolid

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 19

1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper

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.

PINEAPPLE-GLAZED PORK TENDERLOIN



Pineapple-Glazed Pork Tenderloin image

My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. -Tracy Dalin, Gooding, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 10

3 pork tenderloins (about 3/4 pound each), cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (12 ounces) pineapple preserves
1/2 cup frozen pineapple juice concentrate, thawed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
1 tablespoon cold water

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.

Nutrition Facts : Calories 398 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 326mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 0 fiber), Protein 34g protein.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE



Roasted Pork Loin with Pineapple Glaze image

Categories     Sauce     Pork     Side     Roast     Pineapple     Brine     Kosher

Yield serves 8

Number Of Ingredients 17

Brine:
1/2 cup kosher salt
1/2 cup (packed) light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
4 bay leaves
Pork:
1 center-cut boneless pork loin roast (about 3 1/2 pounds)
5 garlic cloves, minced
2 tablespoons plus 1/2 teaspoon olive oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/3 cup dry white wine
1 cup pineapple juice
1 pound pearl onions, peeled

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.

PINEAPPLE PORK ROAST



Pineapple Pork Roast image

This is a recipe my mother made a lots of time. It was one of my favorite recipe. I made it on Sunday when I didn't know what to do with a pork loin roast. It's from Qu'est-ce qu'on mange volume 1.

Provided by Boomette

Categories     Pineapple

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons peanut oil (I use Canola oil)
1 1/2 kg pork roast
8 ounces pineapple chunks
1 1/4 cups water
2 tablespoons molasses
1 teaspoon dry mustard
salt and pepper
2 tablespoons cornstarch
1 cup chicken stock
1 tablespoon wine vinegar (I used red wine vinegar)

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.

ROAST PORK WITH PINEAPPLE



Roast Pork with Pineapple image

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

1 (2 lb) boneless pork loin
1 (20 ounce) can pineapple slices in juice
3/4 cup light corn syrup or 3/4 cup dark corn syrup
1/3 cup soy sauce
1/3 cup thinly sliced green onion
1 1/2 tablespoons minced gingerroot
3 cloves garlic, minced and pressed
1/2 teaspoon dry mustard

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



Pineapple Pork Roast image

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

3 lbs pork roast
salt
pepper
1 (16 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water

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.

SWEET AND SAVORY PINEAPPLE PORK LOIN



Sweet and Savory Pineapple Pork Loin image

This is a quick, easy, and healthy way to prepare pork loin with no added fat. The pork turns out very moist and the sauce is very flavorful. Serve with your favorite vegetable side dish or salad for a complete meal. Serve over rice with a generous helping of the sauce. Yum!

Provided by Pipsy D

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 6

2 tablespoons honey, or more to taste
1 tablespoon Dijon mustard, or more to taste
½ teaspoon ground black pepper, or to taste
½ (3 pound) pork loin
½ (8 ounce) can pineapple chunks, drained
¼ teaspoon salt, or to taste

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.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 7 g, Cholesterol 41.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 13.8 g, SaturatedFat 2.7 g, Sodium 149.7 mg, Sugar 6.3 g

SLOW COOKER PINEAPPLE PORK ROAST



Slow Cooker Pineapple Pork Roast image

This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!

Provided by Andrea C.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 ½ cups chopped dried cranberries

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.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 40 g, Cholesterol 79.6 mg, Fat 8.9 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 2.8 g, Sodium 352.7 mg, Sugar 33 g

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