- 8
0/5
(0 Votes)
Ingredients
- 1 boneless whole pork loin roast (3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 2 cups unsweetened 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 soy sauce
- 1/4 cup cornstarch
- 1/3 cup cold water
Preparation
Step 1
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 3 to 3-1/2 hours or until a meat thermometer reads 160°.
3. Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan.
4. 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.
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