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Roast Pork with Pineapple Sauce

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 boned shoulder or small loin of pork
  • 30g shredded green ginger
  • 2 tablespoons vinegar
  • salt and pepper
  • 1 tablespoon chopped red capsicum
  • ½ cup chopped eschalots (including green tops)
  • 2 teaspoons cornflour
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 boned shoulder or small loin of pork
  • 30g shredded green ginger
  • 2 tablespoons vinegar
  • salt and pepper
  • 1 tablespoon chopped red capsicum
  • ½ cup chopped eschalots (including green tops)
  • 2 teaspoons cornflour
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 boned shoulder or small loin of pork
  • 30g shredded green ginger
  • 2 tablespoons vinegar
  • salt and pepper
  • 1 tablespoon chopped red capsicum
  • ½ cup chopped eschalots (including green tops)
  • 2 teaspoons cornflour
Measurements guide

Method

Dust the meat with salt and pepper, and fill with well seasoned bread stuffing moistened with pineapple syrup. Roast uncovered in moderate oven, allowing 40-45 minutes per 450g.

 

Drain pineapple and add ginger and vinegar, ½ teaspoon salt, dash pepper, plus capsicum and eschalots. Bring to boil then thicken with cornflour blended in ¼ cup cold water. Serve as sauce over the roast pork.

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