PINEAPPLE-GLAZED ROAST PORK | BETTER HOMES & GARDENS
To ensure you get the most flavor out of the brine, look for a pork loin that isn't pre-injected with saline solution.
Provided by Recipe by Scott Peacock
Categories Recipes and Cooking
Total Time 130 minutes
Prep Time 25 minutes
Number Of Ingredients 11
Steps:
- In a 6- to 8-quart pot stir together the cold water, salt, and brown sugar until dissolved. Add pork and bay leaves. Cover and chill at least 8 hours or up to 48 hours.
- Preheat oven to 425°F. Remove pork and bay leaves from brine; discard liquid and set bay leaves aside. Pat pork dry with paper towels. In a large skillet heat oil and butter over medium-high heat. Add pork and brown well on all sides. Place in a foil-lined roasting pan. Spread pork all over with mustard. Pat brown sugar evenly over pork. Top with pineapple and Aleppo pepper. Bake for 15 minutes. Reduce heat to 350°F. Continue roasting for 40 to 50 minutes more or until done (145°F), basting once and adding bay leaves after 30 minutes. Cover and let rest 10 minutes. Serve with pan juices and sprinkle with Aleppo pepper.
Nutrition Facts : Calories 379 calories, CarbohydrateContent 21 g, CholesterolContent 112 mg, FatContent 17 g, ProteinContent 33 g, SaturatedFatContent 6 g, SodiumContent 517 mg, SugarContent 19 g
HAWAIIAN PORK ROAST WITH PINEAPPLE RECIPE: HOW TO MAKE IT
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
Total Time 03 hours 20 minutes
Prep Time 20 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 12
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, FatContent 13g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 783mg sodium, CarbohydrateContent 31g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 34g protein.
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