PINEAPPLE PORK LOIN
By Cheryl Coleman
I am really a fan of dishes that are easy to prepare, yet deliver great taste and eye appeal. Pork loin is a cut of meat that will fit into this premise. Paired with a tasty sauce, it has a lot of appeal.
- 1 (4-1/2 to 5 lb.) boneless pork loin roast, trimmed and tied with twine at 1-inch intervals
- Salt and Pepper
- 1 Tablespoon Vegetable OiI
- 1 (20 oz.) can Pineapple Chunks in juice
- 1/4 Cup packed Brown Sugar
- 1 Tablespoon Cider Vinegar
- 1 Tablespoon Soy Sauce
- 2 Teaspoons Curry Powder
- 1/2 Teaspoon ground Ginger
- 1/2 Teaspoon Red Pepper Flakes
- 1 Tablespoon Water
- 2 Teaspoons Cornstarch
- Dry pork loin with paper towels and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat until just smoking.
- Brown pork well on all sides, 7-10 minutes.
- Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger and red pepper flakes into slow cooker.
- Placed browned pork into slow cooker. Cover and cook on low until internal temperature reaches 140-145 on an instant read thermometer, about four hours.
- Transfer pork to cutting board and tent loosely with foil and let rest for 10 minutes.
- Turn off slow cooker and let liquid cool for about five minutes.
- Skim the fat off with a large spoon and transfer liquid to a saucepan.
- Whisk water and cornstarch together in a bowl, add to liquid in saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
- Remove twine from pork, slice into 1/2 inch thick slices and place on serving platter.
- Spoon 1 cup of sauce over meat and serve with remaining sauce.
Adapted from Slow Cooker Revolution by America's Test Kitchen 2012.