Average Rating: 4.210526TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 8 servings.Ingredients
- 2 cups 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 boneless pork loin roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 1/4 cup cornstarch
- 1/3 cup cold water
Instructions
- 1. Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides.
- 2. Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours.
- 3. Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts
1 serving: 390 calories, 13g fat (3g saturated fat), 85mg cholesterol, 783mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 34g protein.