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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 cups - cold water
  • 1/2 cups - kosher salt
  • 4 - fresh bay leaves
  • 1/4 cups - packed brown sugar
  • 4 pounds - center cut pork loin
  • 2 tablespoons - olive oil
  • 1 tablespoons - butter
  • 1/2 cups - grainy mustard
  • 1/2 cups - packed brown sugar
  • 1 - large ripe pineapple, peeled, cored, cut into chunks
  • - Aleppo pepper, for sprinkling
  • Directions:

    1. In a large pot stir together water, salt, bay leaves, and the 1/4 cup brown sugar until dissolved. Add pork; cover and chill at least 8 hours or up to 48 hours.

    2. Preheat oven to 425 degrees F. Remove pork from brine; discard liquid and reserve bay leaves. Pat pork dry. In a very large skillet, heat oil and butter over medium heat. Add pork; brown well on all sides.

    3. Transfer to a foil-lined roasting pan. Spread pork all over with mustard. Pat the 1/2 cup brown sugar evenly over the pork. Spoon pineapple over top; sprinkle with Aleppo pepper.

    4. Bake 15 minutes. Reduce heat to 350 degrees F. Roast 40-50 minutes more or until done, basting once and adding bay leaves after 30 minutes. Transfer roast to a cutting board. Cover. Let stand 10 minutes before slicing. Spoon pan juices over top.

    Brief Description

    Get the best flavor from the brown sugar brine by using a pork roast that has not been injected with saline solution; need to let it brine for 8 hours or more before cooking.

    Main Ingredient:

    pork roast

    Category:  Pork

    Cuisine:  Hawaiian

    Prep Time: 8 hour(s) 30 min
    Cook Time: 1 hour(s)


    Each serving: 379 cal, 17 g fat, 112 mg chol, 517 mg sodium, 21 g carb, 1 g fiber, 33 g protein.


    Better Homes and Gardens

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    Posted On:

    December 2, 2015

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