Time 8h Yield 4-6 serving(s) Number Of Ingredients 8 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.
Time 2h25m Yield 6 servings. Number Of Ingredients 10 Steps:
Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.
Time 3h40m Number Of Ingredients 10 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).
Time 14h Yield 4 servings Number Of Ingredients 19 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.
Time 1h Yield 10 servings. Number Of Ingredients 7 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.
Time 1h25m Number Of Ingredients 8 Steps:
Preheat oven to 375°F. Place roast in roasting pan. In small bowl, combine salt, garlic powder, and pepper. Rub over pork. Roast for 1 hour. In small pot, combine pineapple juice, and five-spice powder over med-high heat. Bring to boil. Cook until mix is reduced to about 1/4 cup. Remove from heat, stir in hoisin sauce. Brush pork with juice mix during last 20 min of roasting. Garnish with pineapple slices.
Yield 4 servings Number Of Ingredients 19 Steps:
For the relish: Heat the grill over high heat. Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. For the glaze: Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes. Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature. Heat the grill over high heat. Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices. Serve the pork with the relish.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve. Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.
Time 7h15m Yield 6 Number Of Ingredients 5 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.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 8 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.
Time 1h20m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork. In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork. Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.
Time 1h50m Yield 6 servings Number Of Ingredients 6 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.
Time 55m Yield 8 Number Of Ingredients 6 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.
Time 45m Number Of Ingredients 8 Steps:
Heat broiler. Place pineapple slices on a foil-lined baking sheet. In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper. Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more. Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.
