Pacific Pork loin roast with pineapple, garlic and ginger

Pacific Pork loin roast with pineapple, garlic and ginger
Ingredients:
• pork loin roast, boneless, about 3 to 4 pounds
• salt and pepper
• 3-4 cloves of garlic, minced
• 1 large onion, sliced
• 1/4 cup sugar
• 3/4 cup hot water
• 2 tablespoons soy sauce
• 2 tablespoons sherry vinegar
• 1/2 teaspoon ground ginger
• 3 tablespoons red wine vinegar
• 1 tablespoon ketchup or tomato paste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can [8 ounces] pineapple chunks, drained
• 2 tablespoons cornstarch
• 2 tablespoons cold water
Preparation:
Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes to remove some fat. Place onion in bottom of slow cooker insert; top with the pork roast. Combine sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours (or 5-6 hours on HIGH--meat should register above 160 degrees).About 1-2 hours before done, add sliced bell peppers and pineapple chunks.
To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on HIGH; add cornstarch mixture. Continue to cook until thickened. (I would do this step on stovetop).
Serves 6 to 8.
submitted by: Emily O'Loughlin