1 1/2 lb. boneless pork loin roast
1/2 t. ground cloves
1/2 to 1 whole orange, cut into 8 wedges
1/2 c. crushed pineapple, w/juice
2 T. soy sauce
1/2 t. pumpkin pie spice
1/4 t. pepper
2 T. cornstarch
2 T. water
Rub pork loin with ground cloves; place in crock pot. Arrange orange wedges around pork. (If cooking in 4-5 hours, use the whole orange. If cooking in 8 hours, use only half of orange.) In a small bowl, combine remaining ingredients; pour over pork. Cook on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees. In the last 30 minutes, mix together cornstarch and water and stir into pineapple mixture to thicken sauce. Remove orange peel and serve.
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Tips: This was an easy recipe to get together in the crock pot and then just let it cook and serve with rice. I try to buy pork loin when it is on sale in a value pack, then I ask the meat counter to cut it into 4-5 pieces that my family will use for several meals. I happened to have fresh pineapple on hand so I just pureed it and used that instead of having to buy a can of pineapple.
Recipe adapted from TheOtherWhiteMeat.com