Maui Wowie Pork Loin

This Week's Challenge: Pacific Islands

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Maui Wowie Pork Loin

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I've never been to Hawaii so I decided to bring Hawaii to me! Slow roasted pork loin, simmered for six hours in a spicy pineapple ginger marinade. I'd forgotten how deliciously juicy pork loin can be, and this loin certainly was packed full of island flavor.

With this recipe, you can (sort of) roast your own pig and have a little luau in your very own kitchen. I used my slow cooker set on low to cook my loins. The marinade was super sweet and super spicy, which is by far my favorite flavor combo.

Maybe one day I'll make it out to those islands in the Pacific, but until then, I'll just have to cook my dreams into reality.

Categories: Dinner , 52 Weeks of Cooking , Slow Cooker

Tags: Sweet and Spicy , Hawaii , Pork Loin , Pineapple , Ginger

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Maui Wowie Pork Loin

Prep Time: 5 minutes

Cook Time: 6 hours on low | 3 hours on high

Makes 6 servings


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  • 1-2 lb pork loin
  • 4 cups pineapple juice
  • 1/4 cup fresh ginger, minced
  • 1 small onion, chopped
  • 1 tablespoon red pepper flakes
  • salt & pepper, to taste
  • fresh parsley, for garnish

Here's How:

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  1. In a small bowl, whisk together the pineapple juice, ginger and red pepper flakes. Season with salt and pepper to taste.
  2. Place the chopped onion on the bottom of the slow cooker. Rest the pork loin on top and pour on the marinade. Set the slow cooker to low and cook for six hours OR set the slow cooker to high and cook for three hours. Let the pork loin rest for about ten minutes prior to serving.
  3. Serve the pork loin on a bed of rice and spoon remaining sauce and onions on top. Serve hot and enjoy!

Mouth Feel

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