Slow Cooker Pork Loin – This pork loin is unlike anything you’ve ever had! Stuffed with pineapple and garlic, slow cooked and tender over a bed of pineapple and onions, balsamic brown sugar glaze. toppings Easy enough for a weekday meal, but fancy enough for the holidays.
If you’ve ever found pork loin to be a boring weekday meal, you’re not alone. But this recipe will change your mind. Sweet and sour pineapple and balsamic glaze sourness complement the pork. 🤯
and someone said restaurant qualityBecause this recipe is definitely 5 stars!? I can’t believe 5 simple ingredients plus another He 6 ingredients for the glaze could taste so good. The winner is the pineapple pork loin!
How long to cook slow cooker pork loin?
There are several options for making this dish, making it easy to fit into your schedule. 2-3 hours on high again 5-6 hours at low speedThe actual preparation time is short.takes about 30 minutes hands-on Cook this dish to put on the table, as the slow cooker does most of the work.
recipe ingredients
- pork loin – For maximum tenderness, use pork loin instead of tenderloin in this recipe.
- pineapple – You need about 1/2 pound of pineapple to stuff and cook the pork.
- seasoning – Garlic cloves, onion and creole seasoning for perfect kick balance and beefing up pork and pineapple.
- pork glaze – Brown sugar, cornstarch, soy sauce and balsamic vinegar create a beautiful glaze on an already delicious pork loin. 🤩
How to make slow cooker pork loin
cook pork loin
- season Salt and pepper the pork. Then rub well with creole seasoning. (Photo 1-2)
- garlic and pineapple – Chop the garlic into 4-5 wedges. Next, cut the pineapple into slices about 1/4 inch thick. (Photos 3-5)
- season Loin – Use a small, sharp knife to make slits deep enough to insert the pineapple and garlic slices into the pork loin. (Photo 6)
- pile up ingredients – Next, line the bottom of the slow cooker with onion and pineapple slices. (Photo 7)
- add loin – Gently place the pork loin on top of the pineapple and onion slices. (Photo 8)
- cooking – Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 2-3 hours.
- Last stretch – Once the pork is tender, remove it from the slow cooker and brush with the glaze.
- serve – Slice the pork and serve each slice with pineapple and onion and 2 spoons of liquid (once the fat is removed).
make a glaze
- get ready – About 20 minutes before the pork is done, put a small pot or skillet on medium heat.
- set – Then add water, brown sugar, cornstarch, balsamic vinegar and soy sauce. Cook over medium heat, stirring frequently, for 3 to 4 minutes or until sauce thickens. (Photo 9-11))
- go – Once the pork is ready, brush it with balsamic glaze. Then, spoon additional balsamic glaze over each slice of pork loin as you serve. (Photo 12)
recipe variations
- Add vegetables to the slow cooker if you want to cook meat and vegetables at the same time. Stir-fried veggies go well with pineapple, so think veggies like broccoli, bell peppers, and snap peas. 😋
- Use different fruits! If you’re not a fan of pineapple, other fruits complement the pork as well. Instead of pineapple, try plums, apples, pears, or peaches. If your fruit of choice is less juicy than pineapple, add a little chicken stock to the pan before cooking to keep things from drying out.
tips and tricks
- The cooking time for this recipe provides tender, sliceable pork. disjointed bidjust add a few hours to the cooking time.
- Remove excess fat from the pork loin, but not all of it. The fat helps keep the roast juicy and tender during long cooking times.
- You can serve these pork loin slices on individual plates, but this recipe looks fancy. 😍
advance instructions
This pork loin is best freshly baked. can be prepared in advance and freeze for 4 months again Refrigerate up to 4 days.
To reheat, use a microwave or heat in a 177°C oven for 10-15 minutes, or until thoroughly heated. Another option is to make the glaze first and store the pork loin in a jar or airtight container in the refrigerator until ready to serve. please give me.
How to eat and store
Pineapple pork loin straight out of the oven for the most tender and juicy finish.shop Leftovers can be refrigerated for 3-4 days into an airtight container. Reheat in the microwave or slowly reheat in the oven or stovetop.
FAQ
Pork tenderloin is thin and small from the muscle that runs along the spine of the pig. It is lean and considered one of the most tender cuts of meat. It can be quickly cooked on the grill, seared, roasted, or shredded for stir-frying.
Loin, on the other hand, is much thicker and comes from the back of the animal. It’s fairly lean and tastes best when grilled over medium heat, slow-roasted in the oven, or slow-cooked.
Best to go slow! Slowly simmering the pork loin at a low temperature makes it tender. Hmmm! Rapid cooking at high temperatures can make them quite tough.
There are many options, my friend. Bacon, mushrooms, spinach, apples, cranberries, fresh herbs, and many fruits and vegetables are good choices for filling pork loin. .😉
What is the compatibility with slow cooker pork loin?
Slow cooker pork loin is incredibly versatile when it comes to sides. roasted garlic mashed potatoes and Honey teriyaki carrotor my personal favorite, green beans and bacon and smokey mac and cheese.
You can also add tropical desserts to this pineapple-stuffed pork loin, such as mango fool again No Bake Key Lime Mango Coconut PieThey follow the main course pineapple beautifully.
Delicious pork recipes to try
- smoked pork loin
- Pork loin stuffed roast
- crockpot pork chop
- Pernil (Puerto Rican roast pork)
- Herb Battered Pork Loin Roast
Conclusion
It’s time to indulge in the flavor explosion of this tropical-inspired pork loin. Do you love pork recipes?then follow me Facebook to keep you up to date. 🫶
see how to make
This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and videos.
slow cooker pork loin
This pork loin is unlike anything you’ve ever had. Stuffed with pineapple and garlic, slow-cooked and tender on a bed of pineapple and onions, topped with a balsamic brown sugar glaze. Easy enough for a weekday meal, but fancy enough for the holidays.
Preparation: 35 minutes
cooking: 2 time
total: 2 time 35 minutes
American
procedure
-
Remove excess fat from pork. A small amount of fat helps keep the roast juicy during long cooking times.
-
Season pork with salt and pepper.then rub well creole seasoning.
-
Cut each garlic into 4-5 pieces. Next, cut the pineapple into slices about 1/4 inch thick.
-
Use a small, sharp knife to make slits in the pork loin deep enough to insert the pineapple and garlic slices.
-
Then stuff as many pineapple and garlic slices into the slits as you can.
-
Arrange the onion and pineapple slices in the bottom of the slow cooker.
-
Gently place the pork loin on top of the pineapple and onion slices.
-
Cover the slow cooker and cook on low heat for 5-6 hours and high heat for 2-3 hours.
-
When the pork is tender, remove it from the slow cooker and brush it with glaze.
-
Cut the pork into slices and serve each slice with the pineapple and onion, plus 2 spoons of liquid (once the fat has been removed).
pork glaze
-
About 20 minutes before the pork is done, heat a small pot or skillet over medium heat.
-
Add water, brown sugar, cornstarch, balsamic vinegar, and soy sauce. Cook over medium heat, stirring frequently, for 3 to 4 minutes or until sauce thickens.
-
Once the pork is ready, brush it with balsamic glaze. Then, when serving, spoon additional balsamic glaze over each slice of pork loin.
Tips and notes:
- The cooking time for this recipe provides tender, sliceable pork. disjointed bidjust add a few hours to the cooking time.
- Remove excess fat from the pork loin, but not all of it. The fat helps keep the roast juicy and tender during long cooking times.
- You can serve these pork loin slices on individual plates, but this recipe looks fancy.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 140g| | calorie: 232kcal (12%)| | carbohydrates: 12g (Four%)| | protein: 31g (62%)| | obesity: 6g (9%)| | saturated fat: 2g (13%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 2g| | cholesterol: 86mg (29%)| | sodium: 738mg (32%)| | potassium: 591mg (17%)| | fiber: 1g (Four%)| | sugar: 9g (Ten%)| | Vitamin A: 180IU (Four%)| | Vitamin C: 13mg (16%)| | calcium: twenty fourmg (2%)| | iron: 1mg (6%)
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