Pacific Pork Roast With Pineapple

Submitted by Charmie777

"I've had this recipe forever, and had forgotten all about it. Dug it out when I remembered it, cuz it is sooo good. It takes a while, but it's not difficult. Great combination of flavors! There's usually extra stuffing...just bake it in a dish along side. If you like a little heat, use a hotter pepper like an Anaheim chile, or New Mexico chile."

 

• Ready In: 3hrs 20mins
• Ingredients: 7
• Yields: 1 roast
• Serves: 8-10

ingredients

• 20 ounces crushed pineapple
• 2 (10 3/4 ounce) cans cream of celery soup
• 10 ounces herb stuffing mix (or any size)
• 1⁄4 cup finely chopped green bell pepper
• 2 tablespoons melted butter
• 4 -5 lbs pork loin roast
• 1⁄4 teaspoon ginger

directions

1. Preheat oven to 325.
2. Place roast fat side up on cutting board. Slice into 1 inch thick slices, making sure you don't go all the way through.
3. Drain pineapple, reserving juice.
4. Combine 3/4 cup of pineapple, 1 can of soup, stuffing mix, green pepper, and butter. Mix well.
5. Spoon stuffing between slices of pork. Tie roast tight with cooking twine. (Not absolutely necessary to tie.).
6. Place roast on rack in shallow pan, fat side up. Cover with foil and bake at 325º for 1-1/2 hours.
7. Uncover and bake for 1 to 1 1/2 hours more until meat is cooked has reached an internal temperature of 160.
8. Meanwhile, combine remaining can of soup, 1/4 cup of reserved pineapple juice, 2 T pan drippings and ginger. Heat through and serve with pork.

Reviews

[umbrellagal0907]

wonderful ! I made it in the crock pot with 12 boneless pork loin chops for a pot luck. cooked on low - 6 hrs. didn't make the extra sauce - very moist & juicy already. not one morsel left!