Pineapple Pork Roast Wednesday, November 28, 2007


1 boneless pork loin roast, about 2 to 3 lbs.
1/2 cup flour
3 TBSP butter
2 medium onions, halved and sliced
1 can crushed pineapple (20 oz), undrained
1 TBSP vinegar
1 TBSP soy sauce
1 to 2 tsp sugar (optional)
1 cup chopped green and/or red bell peppers
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1 tsp garlic powder


Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat butter in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker. Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on low 8 to 10 hours. Serve over hot rice.

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