Pacific Pork Roast With Pineapple – a delicious recipe with pineapple, cream of celery soup, herb stuffing mix, green bell pepper, butter, pork loin roast. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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 325u00b0 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.
376
kcal
Calories
20
g
Fat
21
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Pacific Pork Roast With Pineapple falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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