Time 1h Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.
Time 3h20m Yield 8 servings. Number Of Ingredients 12 Steps:
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., 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., 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.
Time 2h55m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan. Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper. Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees F (63 degrees C).
Time 2h55m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan. Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper. Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees F (63 degrees C).
Time 8h15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Salt and pepper pork roast to taste. Combine all ingredients, except flour and water, pour over roast. Put on lid and cook on low for 8 to 10 hours. Once done, remove roast. Drain and reserve liquid. Return meat and pineapple to crockpot. Add water to liquid to make 1 3/4 cups. In saucepan, blend flour and cold water together to form a smooth paste. Add hot reserved liquid and stir. Cook on medium until thickened, stirring continuously. Pour over roast. Serve with rice or potatoes.
Time 2h50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Stir in 1 tablespoon of rosemary and the sage. Place the roast in the skillet and brown on all sides. Transfer to a roasting pan. Pierce holes into the roast using a small knife and insert the garlic slices. Pour tomatoes, pineapple and onion over the roast. Sprinkle with the remaining rosemary, salt and pepper. Cover and cook in preheated oven for 30 minutes. Lower the oven temperature to 300 degrees and continue to cook for 2 hours, until internal temperature of roast reaches a minimum of 145 degrees.
