Ingredients
2 cups pineapple juice1 can (8 ounces) unsweetened crushed pineapple, undrained1/2 cup packed brown sugar1/2 cup sliced celery1/2 cup cider vinegar1/2 cup reduced-sodium soy sauce1 boneless pork loin roast (3 to 4 pounds)1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons canola oil1/4 cup cornstarch1/3 cup cold water
Preparation
Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides.
Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours.
Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
