Ingredients:
1 pork loin (2.5 pounds)
Celery leaves from 4 stalks
1 sprig of whole fresh Rosemary
1 small red onion, chopped into large chunks
1 small red pepper, chopped into large chunks
1 small green bell pepper, chopped into large chunks
12 ounce can chicken broth
12 ounce can petite diced tomatoes, drained
6 ounce can tomato paste
14 ounce can pineapple chunks, reserve all the juice
¼ cup soy sauce
¼ cup dark brown sugar
3 whole cloves of garlic
¼ cup white wine vinegar
Salt and Pepper for Pork Loin

Directions:
Prepare onion and peppers by cutting into large chunks.

Drain tomatoes from juice. Drain pineapple from juice, reserving the juice.

Cut celery leaves from stalks of celery.

Heat a large pot to high heat. Add olive oil, garlic cloves, Rosemary sprig and red onion. Cook for about 4-5 minutes or until the garlic cloves begin to turn brown.

While this is cooking, salt and pepper both sides of the pork loin.

Remove garlic, rosemary and onion from the pan. Reduce heat to medium.

Add white wine vinegar. Place the pork loin in the pan. Sear on all four sides, 3-4 minutes per side. Remove pork loin and place into a casserole dish.

Add tomato paste and chicken broth to the pan. Stir until mixed well.

Add soy sauce, brown sugar, pineapple juice and chunks of peppers. Cook for 10 minutes.

Preheat oven to 300*F.

Remove peppers. Add pineapple chunks and drained tomatoes. Cook for 5 minutes.

Pour this mixture over pork loin into the casserole dish.

Cover with foil and place in the oven for 45 minutes.

Uncover the pork loin and turn.

Place back in the oven for 10-15 more minutes.

Remove from the oven.

Allow pork to rest for 10 minutes before slicing and serving.

This recipe pairs well with rice with pineapple.

Enjoy!!