A great quickie recipe to tasty-up an economy cut of pork roast. You can adjust the quantities of herbs used to your own taste.

STREETCAR
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan.

  • Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper.

  • Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees F (63 degrees C).

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

424 calories; 22.7 g total fat; 119 mg cholesterol; 200 mg sodium. 19.7 g carbohydrates; 35.1 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2007
1st let me say I am 45 and make a roast every week. I wanted something other than the normal pot roast brown gravy and such. So I looked and found this recipe. I made it per the recipe without changing a thing. All I can say is this is the most moist tasty roast we have ever had. Husband was a bit worried when I told him pineapple and tomato but after we started eating it for dinner he changed his mind. Over and over he told me to make sure I dont' loose this recipe. It was delicious! I must tell you also that 1/2 way through the cooking process we had an emergency and had to leave for 3.5 hours. I was then worried but it was so tender and juicy it didn't hurt it at all. I browned the roast and baked it in my cast iron(Le Cruset) pan and it worked beautifully. Make this one without reservation! A A A Because I can't give the recipe more than 5 stars I give it several A 's. Read More
(44)

Most helpful critical review

Rating: 2 stars
05/15/2011
I was really excited about making this but alas was very disappointed. It was OK but I won't be making again. Read More
(3)
52 Ratings
  • 5 star values: 27
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
03/10/2007
1st let me say I am 45 and make a roast every week. I wanted something other than the normal pot roast brown gravy and such. So I looked and found this recipe. I made it per the recipe without changing a thing. All I can say is this is the most moist tasty roast we have ever had. Husband was a bit worried when I told him pineapple and tomato but after we started eating it for dinner he changed his mind. Over and over he told me to make sure I dont' loose this recipe. It was delicious! I must tell you also that 1/2 way through the cooking process we had an emergency and had to leave for 3.5 hours. I was then worried but it was so tender and juicy it didn't hurt it at all. I browned the roast and baked it in my cast iron(Le Cruset) pan and it worked beautifully. Make this one without reservation! A A A Because I can't give the recipe more than 5 stars I give it several A 's. Read More
(44)
Rating: 5 stars
03/10/2007
1st let me say I am 45 and make a roast every week. I wanted something other than the normal pot roast brown gravy and such. So I looked and found this recipe. I made it per the recipe without changing a thing. All I can say is this is the most moist tasty roast we have ever had. Husband was a bit worried when I told him pineapple and tomato but after we started eating it for dinner he changed his mind. Over and over he told me to make sure I dont' loose this recipe. It was delicious! I must tell you also that 1/2 way through the cooking process we had an emergency and had to leave for 3.5 hours. I was then worried but it was so tender and juicy it didn't hurt it at all. I browned the roast and baked it in my cast iron(Le Cruset) pan and it worked beautifully. Make this one without reservation! A A A Because I can't give the recipe more than 5 stars I give it several A 's. Read More
(44)
Rating: 5 stars
01/10/2006
Wow! Who'd of thunk it? Pineapple? I tried this recipe because anything with the word sicilian in it gets my attention. I was not disappointed. This was fabulous! I cheated and used a can of crushed pineapple (cause if my family saw the pineapple they wouldn't even try it) and a can of crushed tomatoes and served it with a side of egg noodles. Wonderfully delicious! Thanks. Read More
(21)
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Rating: 4 stars
12/02/2011
As an American living in Sicily, I HAD to try this recipe. After reading many of the reviews here's how I cooked this recipe. I browned the roast according the recipe and then placed it into a crock pot. I also took the sliced onion and sauteed them in the pan I browned the roast. As they softened, they soaked up the juices and brown bits in the pan. I then scraped it all into the crock pot. Adding the tomatoes and pineapple I didn't think there was enough liquid. I then added 1 cup of a dry white wine. Put the crock pot on low and left it for 8 hours. I came back and the pork was just falling apart tender. Instead of thickening the juices, I took my immersion blender to the crock pot and whizzed up the tomatoes, pineapple and onion in the juices. It made a nice thick tasty sauce. The roast was quite moist. I served it with rice. The sauce was great over the pork and rice. Read More
(15)
Rating: 5 stars
12/26/2007
I made it per the instructions with the exception of using a boneless pork tenderloin instead since they were 50% on sale! I cooked it for a party of 11 and it was a great hit! Everybody loved it. A recommended! Read More
(13)
Rating: 5 stars
03/05/2009
Really delicious! I did alter slightly by using a pork tenderloin. After browning I mixed all of the other ingredients together (including garlic instead of placing in roast) and poured over the top prior to putting it in the over. I cooked it a bit longer to make sure it was tender and boy was it ever. I served it w/rice pilaf & green beans and received rave reviews from my husband and kids!! Read More
(10)
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Rating: 5 stars
02/25/2006
I have never been able to make a really tender pork roast until now. This recipe made my pork roast so tender and tasty I ate until I was ready to burst! Excellent recipe. Read More
(10)
Rating: 5 stars
02/26/2009
I've made this twice now. The first time I used a pork shoulder roast and followed the recipe pretty faithfully. This time I used a pork loin and crushed pineapple. I also opted to cook it in my slow cooker and used my temperature probe to determine when it was done. This makes a very moist and tender dish. The tomato/pineapple sauce makes great gravy too. Read More
(8)
Rating: 5 stars
06/03/2008
Delicious! I used a 7lb bone in butt-roast (couldn't find a shoulder) and cooked it for close to 5 hours because of the size and just doubled everything. I loved the combination of pineapples and tomatoes and the meat was so tender it slid off the bone when I pulled it out of the oven. We've been eating leftovers for a week now and everyone's still raving about how delicious this is. Thanks for the recipe! Read More
(7)
Rating: 5 stars
08/20/2008
I am a tough critic and rarely give 5 stars but this was worthy. Thanks! Read More
(6)
Rating: 2 stars
05/15/2011
I was really excited about making this but alas was very disappointed. It was OK but I won't be making again. Read More
(3)