Sicilian Pineapple Pork Roast Recipe -
Sicilian Pineapple Pork Roast Recipe
  • READY IN ABOUT 3 hrs

Sicilian Pineapple Pork Roast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 40 mins

    2 hrs 55 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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).
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Reviews More Reviews

Most Helpful Positive Review
Mar 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.

Most Helpful Critical Review
May 15, 2011

I was really excited about making this but, alas, was very disappointed. It was OK but I won't be making again.

Jan 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.

Dec 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!

Dec 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.

Feb 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.

Mar 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!!

Feb 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.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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