Pineapple Pork Roast

Name: Pineapple Pork Roast
Ingredients: 3 tablespoons peanut oil (I use Canola oil); 1 1/2 kg pork roast; 8 ounces pineapple chunks; 1 1/4 cups water; 2 tablespoons molasses; 1 teaspoon dry mustard; salt and pepper; 2 tablespoons cornstarch; 1 cup chicken stock; 1 tablespoon wine vinegar (I used red wine vinegar)

10 ingredients

7 steps

Ingredients

3 tablespoons peanut oil (I use Canola oil)
1 1/2 kg pork roast
8 ounces pineapple chunks
1 1/4 cups water
2 tablespoons molasses
1 teaspoon dry mustard
salt and pepper
2 tablespoons cornstarch
1 cup chicken stock
1 tablespoon wine vinegar (I used red wine vinegar)

Directions

1

Preheat oven to 425°F.
2

In an overproof saucepan, heat oil. Brown the pork on all sides.
3

Let drain the pineapples and keep the juice.
4

In a bowl, mix pineapple juice and water. Incorporate the molasses, mustard, salt and pepper. Pour on the pork. Cover. Cook in oven for 1 hour. Baste with the cooking juice each 15 minutes. Remove the lid for the last 15 minutes of cooking.
5

Put the pork roast in a serving dish. Keep it warm.
6

In a bowl, mix the cornstarch with the chicken stock. Set aside.
7

Skim the cooking juice. Add vinegar and the cornstarch with chicken stock. Bring to boil stirring constantly. Add the pineapple chunks. Adjust seasoning. Pour on the slices of pork.