Pineapple Pork Loin In The Slow Cooker
User Reviews
4.8
Pineapple Pork Loin In The Slow Cooker
Description
This slow cooker recipe features a 3-4 pound boneless pork loin that is seared first for a golden crust or added directly to the cooker for convenience. The pork cooks among pineapple pieces and juice, low-sodium soy sauce, brown sugar, minced garlic, and optionally orange zest for a balanced sweet and savory profile.
Cooking low and slow allows the fat cap to melt gradually, keeping the meat moist and tender. The finished pork is juicy and flavorful, ready for slicing or shredding once it rests outside the cooker.
The pineapple provides sweetness and acidity, helped by brown sugar and soy sauce's umami depth, creating a sauce that can be spooned onto the meat or saved as glaze.
Orange or lemon zest variations are suggested for different citrus nuances. Searing adds flavor but can be skipped to save time. Cook times may be adjusted depending on pork loin size and slow cooker model. Resting the meat for 15 minutes before slicing improves juiciness.
Ingredients
- 2 tablespoons olive oil
- 3-4 pound boneless pork loin
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 20 ounces pineapple you need the pineapple cut into chunks and the juice, canned
- ½ cup soy sauce low sodium
- ½ cup brown sugar
- 6 cloves garlic minced, or 1 teaspooon granulated garlic
- 2 teaspoons orange zest optional - see notes
- green onion optional- for garnish, sliced
Instructions
- Heat oil in a large skillet over medium high heat.
- Season both sides of the pork loin with salt and pepper. Add pork loin to the warm skillet. Sear each side of the pork loin for about 4-5 minutes, or until a light golden brown. This step can be skipped, but does add more flavor to the finished pork.
- Place the pork loin into the bottom of the slow cooker with the side with more fat facing up. This fat will render as the meat cooks and add great flavor. Add the pineapple pieces and pineapple juice around the pork. Add the and soy sauce, brown sugar, minced garlic and orange zest to the slowcooker and cover.
- Cook the meat on low for 6 hours or on high for 3-4 hours until the pork is fully cooked through. Your meat should have an internal temperature of 145 with a meat thermometer. You can switch the machine to warm when it has finished cooking until you are ready to eat.
- Remove the meat from the slow cooker and let it rest for 15 minutes if slicing or shred with two forks in the slowcooker if shredding. Serve with optional green onions and enjoy!
Notes
- Orange juice (1/4 cup) can replace orange zest if preferred.
- Lemon zest is an alternative to orange zest for a different but still complementary citrus note.
- Searing the pork loin before slow cooking adds flavor but is optional for quicker prep.
- Cooking low and slow helps render fat and keep the pork tender, even if it has reached the safe internal temperature.
- Smaller 2-pound pork loins require about 20-30 minutes less cooking time.
- Let the pork rest 15 minutes before slicing or shred with forks; if it resists shredding, continue to cook longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 910mg | 38% |
| Potassium | 783mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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