Best Sicilian Pineapple Pork Roast Recipes

Pineapple Pork Roast image

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 image

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.