Pineapple Glazed Pork Roast Recipes

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PINEAPPLE-GLAZED PORK TENDERLOIN

My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. -Tracy Dalin, Gooding, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 10



Pineapple-Glazed Pork Tenderloin image

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.

Nutrition Facts : Calories 398 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 326mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 0 fiber), Protein 34g protein.

3 pork tenderloins (about 3/4 pound each), cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (12 ounces) pineapple preserves
1/2 cup frozen pineapple juice concentrate, thawed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
1 tablespoon cold water

PINEAPPLE GLAZED PORK RIBS

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17



Pineapple Glazed Pork Ribs image

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
  • To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
  • In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.

2 pounds baby back pork ribs
2 tablespoons toasted sesame oil
1/4 cup Chinese five-spice powder
Kosher salt and freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
Chopped fresh cilantro leaves, for garnish
2 tablespoons unsalted butter
1 whole fresh pineapple, peeled and cubed
1 cup low-sodium soy sauce
1/2 cup dark rum
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile, sliced thin
2 garlic cloves, smashed
1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife

ROASTED PORK LOIN WITH PINEAPPLE GLAZE

Provided by Marcela Valladolid

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 19



Roasted Pork Loin with Pineapple Glaze image

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.

1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper

ROAST PORK WITH PINEAPPLE-MUSTARD GLAZE

Impress guests with a tender pork roast brushed with a glaze of fruit preserves, honey mustard, pineapple juice, soy sauce and ginger during roasting.

Provided by My Food and Family

Categories     Recipes

Time 1h50m

Yield 6 servings

Number Of Ingredients 6



Roast Pork with Pineapple-Mustard Glaze image

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.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 12 g, Protein 12 g

1/3 cup apricot -pineapple preserves
1/4 cup GREY POUPON Savory Honey Mustard
2 Tbsp. pineapple juice
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 pork loin center rib roast (3 lb.), backbone loosened (6 ribs)

PINEAPPLE GLAZED PORK LOIN

My husband is mere putty in my hands when I make this! I make new recipes ALL THE TIME, and sometimes he forgets if he's had it before, but not this one. This has a nice light taste, fresh green beans and simple boiled red skinned potatoes would be a nice side dish.

Provided by lets.eat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8



Pineapple Glazed Pork Loin image

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.

1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) can pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

SLOW COOKER PINEAPPLE PORK ROAST

This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!

Provided by Andrea C.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5



Slow Cooker Pineapple Pork Roast image

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.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 40 g, Cholesterol 79.6 mg, Fat 8.9 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 2.8 g, Sodium 352.7 mg, Sugar 33 g

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 ½ cups chopped dried cranberries

PINEAPPLE CRANBERRY PORK ROAST

This is a great recipe for guests. Pineapple and cranberry really add to the flavor of pork. This probably could be done in the crock pot as well.

Provided by MsSally

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Pineapple Cranberry Pork Roast image

Steps:

  • Pierce meat with a knife in several places.
  • Mix all of spices together and sprinkle over entire roast.
  • Place onions in the bottom of a roasting pan coated with cooking spray. Place roast on top of onions.
  • Mix cranberry sauce and pineapple together.
  • Pour over roast. Cover and bake at 350 about 1 to 1 1/2 hours or till internal temp reads 155.
  • Remove from oven for about 10 mins before slicing.
  • The last step is crutial. This brings the meat to proper temperature and allows for perfect slicing.

Nutrition Facts : Calories 650.5, Fat 22.1, SaturatedFat 8, Cholesterol 183.9, Sodium 154.4, Carbohydrate 45.4, Fiber 1.9, Sugar 41.8, Protein 65.8

1 (3 -4 lb) pork loin roast (trimmed)
2 teaspoons seasoning salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 (20 ounce) can pineapple chunks (drained)
1 (15 ounce) can whole berry cranberry sauce
1 onion, sliced into rings

PINEAPPLE PORK ROAST

This is a recipe my mother made a lots of time. It was one of my favorite recipe. I made it on Sunday when I didn't know what to do with a pork loin roast. It's from Qu'est-ce qu'on mange volume 1.

Provided by Boomette

Categories     Pineapple

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10



Pineapple Pork Roast image

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.

3 tablespoons peanut oil (I use Canola oil)
1 1/2 kg pork roast
8 ounces pineapple chunks
1 1/4 cups water
2 tablespoons molasses
1 teaspoon dry mustard
salt and pepper
2 tablespoons cornstarch
1 cup chicken stock
1 tablespoon wine vinegar (I used red wine vinegar)

PORK ROAST OR CHOPS WITH APRICOT PINEAPPLE GLAZE

This roast is not overly sweet. It has savory tones. I added herbs, garlic and apricot to this roast with a nice glaze. The result was a big success. We enjoyed it immensely. I will be making this dish again and again. I served it with a side of smashed potatoes with garlic. I hope you all enjoy this delicious dish.

Provided by Nor Mac

Categories     Roasts

Time 2h15m

Number Of Ingredients 12



Pork Roast or Chops with Apricot Pineapple glaze image

Steps:

  • 1. Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
  • 2. Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. ( note for chops. Tie chops together side by side. Fat side up)
  • 3. Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
  • 4. Remove roast from oven. Place roast, or chops on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook , and stir until bubbly and thickened. Serve with Pork as a gravy.

4-5 lb pork roast bone in or thick cut chops
1 lb carrots peeled and cut
3 stalks of celery chopped
1 large sweet onion halved and sliced
1 tsp rosemary, dried or fresh
1 dash(es) sage, dried or a couple fresh leaves
2 clove garlic sliced and slivered
salt and pepper to taste
1 c pineapple juice
1/3 c soy sauce ( i use tamari brand)
1/2 c apricot preserves
2 Tbsp corn starch

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