Best 14 Pacific Pork Roast With Pineapple Recipes

SLOW COOKER PINEAPPLE PORK ROAST

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.

HAWAIIAN PORK ROAST WITH PINEAPPLE

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.

PACIFIC PORK KEBABS WITH PINEAPPLE RICE

Steps:

• Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
• In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
• Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
• To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

PINEAPPLE-GLAZED PORK ROAST

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with 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.

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.

PINEAPPLE PORK ROAST (WITH PINEAPPLE HOISIN GLAZE)

Steps:

• Mix the dry rub and season the pork shoulder generously. This can be done the day before - store the meat covered and refrigerated and bring it to room temperature before you roast it.
• Preheat the oven to 400 F.
• Peel the pineapple and carve out 3 thickish rounds to place the pork shoulder on. Cut the rest into bite-sized pieces, cover with plastic and set aside.
• Place the pineapple rounds in a roasting pan and lay the seasoned pork shoulder on top. Roast for 20 minutes and take it out. Add the pineapple juice.
• Lower the oven temperature to 275-300 F depending on how strong your oven is. Continue to slow roast the pork. After one hour begin checking on the pork periodically - baste or brush it with the pan juices and turn it over as needed so that more of its surface is exposed to the dry heat of the oven. Once it begins to get tender but it is not quite fork tender add the pineapple chunks all around the meat and continue roasting. If needed add a bit of water to the pan.
• Once the pork is very tender when pierced with a fork place it on a cutting board to rest for 5-10 minutes before you slice it. (Depending on the exact weight of the pork and your oven's calibration total roasting time will vary - from 2 1/2 to 4 hours).

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.

PACIFIC PORK ROAST WITH PINEAPPLE

Steps:

• Preheat oven to 325.
• Place roast fat side up on cutting board. Slice into 1 inch thick slices, making sure you don't go all the way through.
• Drain pineapple, reserving juice.
• Combine 3/4 cup of pineapple, 1 can of soup, stuffing mix, green pepper, and butter. Mix well.
• Spoon stuffing between slices of pork. Tie roast tight with cooking twine. (Not absolutely necessary to tie.).
• Place roast on rack in shallow pan, fat side up. Cover with foil and bake at 325º for 1-1/2 hours.
• Uncover and bake for 1 to 1 1/2 hours more until meat is cooked has reached an internal temperature of 160.
• Meanwhile, combine remaining can of soup, 1/4 cup of reserved pineapple juice, 2 T pan drippings and ginger. Heat through and serve with pork.

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.

PINEAPPLE PORK LOIN

Steps:

• Place pork loin in a 9x13-inch baking pan.
• Combine pineapple juice, Worcestershire, mustard, and garlic-pepper seasoning in a small bowl. Pour mixture over the pork loin and allow to marinate in a refrigerator for 20 minutes, or up to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Remove pork from the refrigerator.
• Bake in the preheated oven for 1 hour and 45 minutes. Remove from the oven and pour crushed pineapple on top. Continue to bake until pork is slightly pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Allow to rest for 5 minutes before slicing.

SOUTH PACIFIC PORK ROAST (CROCK POT)

Steps:

• Season roast with salt and pepper and rub with minced garlic.
• Pan sear (on top of stove) roast about 3 minutes on each side.
• Place onion in bottom of crock-pot.
• Place roast on top of onion.
• Top roast with remaining ingredients, except Pineapple, cornstarch, and water.
• Mix water and cornstarch and pour onto top of all ingredients.
• Cover and cook on low for 8 hours.
• Add the can of pineapple and cook for another hour, or you can do like me and be lazy and throw the pineapple in with the other ingredients and cook it the whole time!

ROAST PORK WITH PINEAPPLE-MUSTARD GLAZE

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.

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.