Prep time: 30 mins | Cook time: 5 hrs | Total time: 5 hrs 30 mins | Servings: 8
This is a keeper recipe. Super easy to whip up using pantry essentials. The impressive Hawaiian flavour of this pork loin dish is easily achieved by cooking the meat with the rest of the ingredients low and slow in your trusty slow cooker. Bring the island flavour to your table with this amazing dish and finish it off with a simple sauce.
Ingredients
1 tbsp vegetable oil
3-4 lb boneless pork loin
20 oz. canned pineapple chunks in 100% juice
1 1/2 tsp kosher salt
1 tsp paprika
1/2 large sweet onion, diced (about ⅔ c.)
1 tsp ground ginger
1 tsp onion powder
1/2 c. light soy sauce
1 1/2 tbsp cold water
1 tbsp cornstarch
How to make Hawaiian Pork Loin
Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, mix the salt, paprika, onion powder, and ginger in a bowl until well combined.
Step 2: Using paper towels, pat dries the pork loin, then rub it with the spice mixture.
Step 3: Once the oil is hot, add the pork to the skillet fat-side down and sear for about 3 to 4 minutes per side.
Step 4: While the pork is searing, dice the onion. Also, mix the soy sauce with the juice from the can of pineapple chunks.
Step 5: On the bottom of a slow cooker, put half of the pineapple chunks, then top with the seared poke loin, fat-side-up. Add the rest of the pineapple with the diced onion on top of the pork loin. Lastly, pour the soy sauce/pineapple mixture over.
Step 6: Put the lid on and set to cook for 5 hours on low until the pork is fork-tender.
Step 7: Through a sieve, strain the liquid from the slow cooker into a medium saucepan. Bring the liquid to a simmer over medium-high heat. Set aside the pineapple chunks from the slow cooker.
Step 8: To make a slurry, whisk the cornstarch with 1 ½ tbs cold water until well mixed. Now, gradually stir this into the simmering sauce. Keep stirring until the sauce has thickened.
Step 9: When done, serve the pork with the reserved pineapple chunks and the sauce. Enjoy!
Nutrition Facts:
Calories: 297kcal | Carbohydrates: 13g | Protein: 40g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 1331mg | Potassium: 760mg | Fiber: 1g | Sugar: 10g | Vitamin A: 159IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg
Ingredients
- 1 tbsp vegetable oil
- 3-4 lb boneless pork loin
- 20 oz. canned pineapple chunks in 100% juice
- 1 1/2 tsp kosher salt
- 1 tsp paprika
- 1/2 large sweet onion, diced (about ⅔ c.)
- 1 tsp ground ginger
- 1 tsp onion powder
- 1/2 c. light soy sauce
- 1 1/2 tbsp cold water
- 1 tbsp cornstarch
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, mix the salt, paprika, onion powder, and ginger in a bowl until well combined.
Step 2: Using paper towels, pat dries the pork loin, then rub it with the spice mixture.
Step 3: Once the oil is hot, add the pork to the skillet fat-side down and sear for about 3 to 4 minutes per side.
Step 4: While the pork is searing, dice the onion. Also, mix the soy sauce with the juice from the can of pineapple chunks.
Step 5: On the bottom of a slow cooker, put half of the pineapple chunks, then top with the seared poke loin, fat-side-up. Add the rest of the pineapple with the diced onion on top of the pork loin. Lastly, pour the soy sauce/pineapple mixture over.
Step 6: Put the lid on and set to cook for 5 hours on low until the pork is fork-tender.
Step 7: Through a sieve, strain the liquid from the slow cooker into a medium saucepan. Bring the liquid to a simmer over medium-high heat. Set aside the pineapple chunks from the slow cooker.
Step 8: To make a slurry, whisk the cornstarch with 1 ½ tbs cold water until well mixed. Now, gradually stir this into the simmering sauce. Keep stirring until the sauce has thickened.
Step 9: When done, serve the pork with the reserved pineapple chunks and the sauce. Enjoy!
