Pineapple Pork Roast Convection Microwave Food

PINEAPPLE PORK ROAST (CONVECTION-MICROWAVE)

Steps:

• Combine all ingredients except pork roast in small bowl. Set aside.
• Place roast on broiling trivet.
• Roast 14 to 16 minutes PER POUND on High Mix setting or until internal temperature reaches 165°F.
• Cover roast with sauce during the last 20 minutes of cooking.
• Cover and let stand 10 minutes before serving.
• Extra sauce may be heated and served with the roast.

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.

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.

BAKED HAM W/ PINEAPPLE FOR THE CONVECTION OVEN

Steps:

• Score ham. Microwave 20 minutes. Drain any liquid.
• Blend glaze ingredients in a microwave-safe dish. Microwave 4 minutes or until mixture thickens and looks clear. Spoon over the ham, keeping the pineapple on top.
• Cook ham on broil/brown about 5 minutes, basting twice. Let stand covered for 10 minutes.

BACON-WRAPPED PINEAPPLE APPETIZERS (MICROWAVE)

Steps:

• Combine the 3 tablespoons juice, soy sauce, ginger and garlic powder in small bowl.
• Marinade the pineapple chunks in this for 1- 2 hours.
• Drain.
• Wrap a piece of bacon around each chunk.
• Secure with a toothpick.
• Line microwave carousel with several layers of paper towel.
• Arrange around the outer edge of carousel with space between each one.
• Microwave at 100% power until bacon is lightly browned (5 to 9 minutes).
• Serve.

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.

POT ROAST (MICROWAVE)

Steps:

• Pierce meat deeply and thoroughly on all sides with a fork.
• Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
• Make six 1/2-inch slits in neck of bag below tie.
• Microwave at MEDIUM (50%) power for 30 minutes.
• Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender.
• Add peas during the last 5 minutes of cooking time.
• Let stand, covered, for 15 minutes to tenderize further and develop flavor.

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-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.