Hawaiian Pork Roast with Pineapple Recipe
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 2 cups DOLE Canned Pineapple Juice
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1/2 cup packed brown sugar
- 1/2 cup sliced celery
- 1/2 cup cider vinegar
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup cornstarch
- 1/3 cup cold water
- 1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
- 2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.
- 3. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
1 serving equals 389 calories, 13 g fat (3 g saturated fat), 85 mg cholesterol, 815 mg sodium, 31 g carbohydrate, 1 g fiber, 34 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.