 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This is a recipe my mother made a lots of time. It was one of my favorite recipe. I made it on Sunday when I didn't know what to do with a pork loin roast. It's from Qu'est-ce qu'on mange volume 1. Ingredients:
3 tablespoons peanut oil (i use canola oil) |
1 1/2 kg pork roast |
8 ounces pineapple chunks |
1 1/4 cups water |
2 tablespoons molasses |
1 teaspoon dry mustard |
salt and pepper |
2 tablespoons cornstarch |
1 cup chicken stock |
1 tablespoon wine vinegar (i used red wine vinegar) |
Directions:
1. Preheat oven to 425°F.
2. In an overproof saucepan, heat oil. Brown the pork on all sides.
3. Let drain the pineapples and keep the juice.
4. In a bowl, mix pineapple juice and water. Incorporate the molasses, mustard, salt and pepper. Pour on the pork. Cover. Cook in oven for 1 hour. Baste with the cooking juice each 15 minutes. Remove the lid for the last 15 minutes of cooking.
5. Put the pork roast in a serving dish. Keep it warm.
6. In a bowl, mix the cornstarch with the chicken stock. Set aside.
7. Skim the cooking juice. Add vinegar and the cornstarch with chicken stock. Bring to boil stirring constantly. Add the pineapple chunks. Adjust seasoning. Pour on the slices of pork.
|
|