South Pacific Pork Loin Recipe

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South Pacific Pork Loin

Contributed by: Melinda

This is a slow cooker recipe. I've done pork loin roasts a few times and have always been disappointed because they turn out too dry. The cut, with so little fat is not as flavorful as other cuts, but is very healthy with very little fat. It usually requires stuffing the meat with vegetables or fruit in order for it to be cooked moist and juicy. I was very happy to find this recipe which turns out perfectly and requires no extraordinary efforts. This is a perfect dinner party dish - goes a long way and can be held as long as necessary without drying out.

4 lb pork loin roast, whole (not butterflied or split)
Salt & Pepper
1 large onion, cut in half and sliced
1 red pepper, sliced
1/4 cup vinegar
1/4 cup brown sugar
8 oz tomato sauce
16 oz canned pineapple chunks or 1 lb fresh, ripe pineapple chunks
1 Tbl fresh grated or minced ginger
1 large clove garlic, chopped
1 Tbl soy sauce

Season pork with salt & pepper.
In a heavy skillet or pot, brown prok on all sides. Transfer pork to slow cooker.
Add around the sides of the pork, onion, red pepper, garlic and ginger.
Add about 1/2 the pineapple with juices.
Combine tomato sauce, vinegar and brown sugar and pour over the roast.
Turn on slow cooker to low and cook for 9 - 11 hours total.
About 1 hour before serving, add the remaining pineapple.
Remove pork and vegetables from slow cooker and pour pan juices into a skillet over high heat.
Return pork and vegetables to slow cooker and reduce heat to low to keep warm.
Reduce the pan juices by about 1/3 to 1/2 to thicken.

Slice pork and serve with sauce on side.

Questions about this recipe?