ISLAND PORK ROAST

This is basically a TOH recipe from 2011.

1 (4 lb) boneless pork loin
1 large onion, sliced
2 cans (8-oz each) unsweetened pineapple chunks, undrained
1/2 cup sugar
1/2 cup lime juice
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tbsp teriyaki sauce
2 garlic cloves, minced
1 tsp ground ginger
1 tsp curry powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
1/4 cup cornstarch
1/2 cup cold water

Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast.

Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Add pineapple during the last hour of cooking.
Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. 

file photo