Pineapple Pork Loin Food

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.

SLOW COOKER PINEAPPLE PORK LOIN

Steps:

• Trim pork loin of excess fat, season with salt and pepper. Set aside.
• Heat a large pan over medium-high heat. Add oil, once the oil is hot, add the pork loin and brown on each side for about 2-4 minutes or until golden.
• Add the pork to the slow cooker, rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
• Put the lid on the slow cooker and cook on low for 4-6 hours, for a soft pork loin, that can still be sliced.
• NOTE: If you want the pork extra soft, to make shredded pineapple pork, cook it on low for 8-10 hours, making sure during the cooking process, to lift the lid a few times and using a ladle pour the juices over the pork in order to keep it moist. After you shred the pork, add it back to the slow cooker and cook it on low for another hour.
• Serve and enjoy!

PINEAPPLE PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the pork shoulder generously with salt and pepper. Sear in the hot oil until well browned, 2 to 3 minutes per side. Remove to a large plate. Add the onions, peppers, chiles and garlic to the pot and stir to combine. Let cook for a few minutes to soften. Add the pineapple chunks and juice from the cans and deglaze, scraping the bottom of the pot. Add the chicken stock and honey. Bring to a simmer, then return the pork to the pot, turning it a couple of times to ensure it is covered in the sauce.
• Transfer to the oven and cook, uncovered, until fall-apart tender, 3 1/2 to 4 hours. Remove the pot from the oven. Remove the pork to a large sheet pan. Shred the meat and set aside.
• Skim any unwanted fat off the top of the braising liquid. Return the pork to the pot and stir to coat well and combine, to serve as desired. It works well over nachos, as a pizza topping or in lettuce cups.
• Alternatively, you can allow the meat and braising liquid to cool separately. Portion the pork in desired amounts into resealable plastic bags. Divide the braising liquid and drained pineapple among the bags. Seal and freeze. Thaw and reheat the desired amount when ready.

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.

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.

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 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.

SIMPLE TERIYAKI PINEAPPLE PORK LOIN

Steps:

• pre-heat oven to 375 degrees.
• place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
• pour pineapple with juice into the pork loin.
• pour teriyaki sauce over pineapple and pork.
• pour honey over pork and pineapple.
• dust pork with all of the dry spices and onion.
• place the pork into the heated oven and cook for 45 minutes.
• about half way through cooking baste the pork with the juices.