Pineappleherb Stuffed Eye Of Round Or Pork Tenderloin Recipes

PINEAPPLE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

PINEAPPLE PORK TENDERLOIN

Steps:

• Trim the tenderloin.
• Place tenderloin in crockpot.
• Season with salt and pepper.
• Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
• Pour over tenderloin.
• Cover and cook on low for six hours.
• Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
• Cook on low for another two hours.
• Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
• Return the roast, peppers and pineapple to the crockpot.
• Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
• Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
• Add this mixture to the reserve liquid and cook until thickened.
• Pour over roast.
• Serve with rice or noodles.

PINEAPPLE/HERB STUFFED EYE OF ROUND OR PORK TENDERLOIN

Steps:

• Cut a slit in side of roast, without going through to the other side.
• Sprinkle salt and pepper inside slit and all over roast.
• Chop finely, 2 slices of pineapple.
• Whisk together pineapple juice, yogurt and paprika.
• Stir in oregano and chopped pineapple.
• Pack slit with pineapple, oregano, yogurt mixture, squeeze out most of the juice and reserve.
• Close slit with toothpicks.
• Place roast in a zip lock bag.
• Pour remaining juice, yogurt mixture over roast.
• Squeeze air out of bag and refrigerate 30 minutes to 1 hour.
• Place marinated meat in roaster and squeeze marinade out of bag onto the roast, add more chopped oregano if desired.
• Roast at 400°F for 45 minutes to one hour depending on degree of doneness desired.
• 15 minutes before removing from oven, place pineapple rings along top and around sides of roast, return to oven to finish. Cover and let stand 10 minutes before carving.