This pork loin is like no other you've ever tried in your life! It's stuffed with pineapples and garlic, cooked slowly to tender perfection on a bed of pineapples and onions, and topped with a balsamic brown sugar glaze. It's easy enough for a midweek meal yet fancy enough for the holidays.
½pound pineapple,peeled, cored, and sliced ¼–½ inch thick
1 largeonion,sliced
Pork Glaze
½cupwater
¼cupbrown sugar
1tablespoon cornstarch
¼cup balsamic vinegar
2 tablespoons soy sauce
Instructions
Trim any excessive fat from pork. A little fat will help keep the roast juicy over the long period of cooking.
Season pork with salt and pepper. Then thoroughly rub with Creole seasoning.
Slice the garlic cloves into 4-5 slices each. Then cut the pineapple into approximately ¼-inch-thick slices.
Using a small, sharp knife, make slits in the pork loin deep enough to insert the pineapple and garlic slices.
Then stuff as many pineapple and garlic slices as possible into the slits.
Line the bottom of the slow cooker with onion and pineapple slices.
Gently place the pork loin on top of the pineapple and onion slices.
Cover the slow cooker and cook on low for 5-6 hours or high for 2-3 hours.
Once the pork is tender, remove it from the slow cooker and brush it with the glaze.
Carve the pork into slices and serve each slice with the pineapples and onions, plus a couple of spoonfuls of the liquid (once you've rendered off the fat).
Pork Glaze
About 20 minutes before the pork is ready, heat a small pan or skillet over medium heat.
Add water, brown sugar, cornstarch, balsamic vinegar, and soy sauce. Heat over medium heat, stirring frequently, for 3-4 minutes or until the sauce thickens.
When the pork is ready, brush it with the balsamic glaze. Then spoon extra balsamic glaze over each slice of pork loin when serving.
Notes
The cooking times in this recipe will give you tender but still sliceable pork. If you want fall-apart tender, simply add a couple of hours to the cooking time.
Trim most excess fat from the pork loin, but not all of it. Fat helps keep the roast juicy and tender during extended cooking times.
You can serve slices of this pork loin on individual plates, but this recipe looks gorgeous presented whole on a serving tray and then sliced up right at the dinner table.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.