Pineapple Glazed Pork Roast Recipes

PINEAPPLE GLAZED PORK LOIN

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.

ROAST PORK WITH PINEAPPLE

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.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE

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 PORK ROAST

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.

SWEET AND SAVORY PINEAPPLE PORK LOIN

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.

PINEAPPLE-GLAZED PORK TENDERLOIN

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.

PINEAPPLE PORK ROAST

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.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

PORK ROAST OR CHOPS WITH APRICOT PINEAPPLE GLAZE

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.