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Pineapple Pork Roast

  • Tuesday, July 21, 2009

-- Recipe by Chef David Hendriks, Trident Medical Center

Photos

Ingredients
5 lb loin end pork roast
1 large onion sliced
4 tablespoons sugar
3/4 cup hot water
3 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons ginger
2 tablespoons chopped garlic
3 tablespoons wine vinegar
2 tablespoons catsup
1 cup pineapple juice
2 cups chopped green pepper
1 can (8 oz) pineapple chunks
3 tablespoons cornstarch
2 tablespoons water

Directions
Season roast with salt, pepper and garlic. Put roast into oven and broil for 20 minutes to render fat. Place onion in bottom of crock pot and add the roast with remaining ingredients (except pineapple, cornstarch and water). Cover and cook on low for 10-12 hours or on high for 4-5 hours. Remove roast.

To finish, blend 3 tablespoons cornstarch with 2 tablespoons cold water. Set crock pot on high and add pineapple cornstarch mixture. Boil sauce until thickened.

Slice meat and top with sauce.

Quick Alternative:
Substitute
4 slice boneless pork loin.

Place pork on a baking pan covered with aluminum foil, and season with salt, pepper and garlic. Combine all ingredients. Except delete additional pineapple juice and water from recipe. Pour vegetable and sauce mixture over pork slices.

Place in oven at 350 degrees and cook for 25 minutes, brown for 5 minutes under 500-degree broilers. Serve over rice.

Nutritional information:  290 calories, 10g fat, 280mg sodium, 12.4 carbohydrates

-- Recipe by Chef David Hendriks, Trident Medical Center

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