Crock Pot Asian Pineapple Pork is a low sodium meal full of delicious pineapple, carrot and pork. A homemade Asian sauce and fresh turmeric, garlic and ginger for some flavor and nutritional pop!
I made this for dinner last night and it was VERY popular. For us, dinners like this one are exciting because we are using winter produce right from our garden. The garlic shallots and carrots wintered well for us. Indeed, the garlic is nearly weed level prolific!
Dave made a gravel walking path around our raised garden beds with Evan yesterday. The garlic you are seeing in these pictures was volunteering right in the line of demarcation. So into the crock pot they went.
The carrots are some short carrots from last fall’s winter garden planting that wintered very well. In the past the carrot varieties I’ve tried have been woody in the center after a winter season. These shorts are still really sweet and pretty tender. Happy us!
I am growing turmeric and ginger in the greenhouse but neither is ready for harvest so the roots you’re seeing minced, above, are store-bought. I love cooking with fresh ginger, turmeric and garlic, they really add life to meals.
Ginger is, or course a great add in for Asian meals, turmeric adds body and smokiness, young fresh garlic shallots are not too strongly flavored, so they make a nice garnish too!
Over all, this meal was a great idea. The fresh pineapple chunks, veggies and herbs really made the strips of pork tenderloin wake up with great flavor. It you like, go ahead and steam some rice, quinoa, or noodles. This would pair well with any of them. I had some Chinese chow mien noodles so that added a nice bit of crunchiness into our dinner.
If you are not familiar with Turmeric root check out this article from Healthline. Turmeric is a powerful anti-inflamatory savory food. I also love it’s smoky flavor in recipes. For example, I added turmeric to my Corn n Sausage Chowder for a nice smoky twist. If you get used to using this root fresh it also adds texture and little flavor bursts to your food I think you’ll like.
This is one of those quick and easy dinners I’m noticing a lot of on my blog. I’m pretty busy and often have just enough time to throw something in a pot and turn it on before I’m racing off elsewhere. I did make a nice Breaded Tilapia Parmesan dinner the other night if you’re interested in a meal with out a crock pot involved. It turned out fantastic!
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Crock Pot Asian Pineapple Pork Recipe:
- Cut your pork into strips.
- Slice the carrots thin
- Chop the garlic up the stem like chives
- Mince the turmeric and fresh ginger together
- Skin your pineapple and cut half of it into 1/2 inch chunks
- Put all of these ingredients into the crock pot with your pine nuts and mix thoroughly
- Stir your sauce ingredients together. Adjust the amounts of the hot sauce and other ingredients to your personal taste.
- Pour the sauce over the meat mixture and stir until all ingredients are lightly coated.
- Set your crock pot on high for four to six hours.
- Serve with Chinese noodles or over cooked rice if desired.
For The Instant Pot:
I recommend the slow cooker function on high setting for four hours. Putting this recipe under pressure is problematic unless you use the pot in pot (due to it’s low liquid content). If you do the pot in pot method. Add 1 1/2 Cups water under the trivet in the bottom of your instant pot insert. Then add the inner pot on top of the trivet. 2 pots may be used to protect the veggies by using a stacked pot system like my ekovana pots. Put this recipe under pressure for about 10 minutes and let it slow release another 10.
Be sure you slice up the meat thin so it is thoroughly cooked.