DAY 68 RECIPE: PEACHY PINEAPPLY SLOW ROASTED PORK

I think I have to start coming up with some catchier names for my recipes! Ha ha.
Well, it seems that again, I have missed a few days here! My apologies! Things have been pretty crazy for the last little bit and it just seems to get crazier and busier all the time! I had to take a few days off, as two amazingly fabulous ladies in my life BOTH gave birth to some amazingly fabulous little boys on Tuesday, March 30:)
My older sister, Bonnie who is out in Ontario, had her son, Cameron Jones Davies!!!!! Yay!!!
And one of my oldest, dearest friends, Heather, who is here in the same town as me, had her son, Roxton Don Blanchard!! Yay!
Welcome to the world Boys!!!!
Anyhow, now, without further adue, tonights recipe!
Tender and tasty. Fills the house with an amazing and wonderful smell! An experiment gone horribly RIGHT! Check it out!

DAY 68 RECIPE:
Peachy Pineapple Slow Roasted Pork


PART ONE:
1-14 0z Can Peach slices, juice drained and reserved.
1 Cup Fresh Pineapple, diced
1 Tsp Whole Cloves
1 Cup Brown Sugar
1 Tsp Pepper
1/2 Tsp Salt
1 Tsp Ginger
1 Sprig Rosemary, stem removed

Throw everything but the rosemary into a sauce pan. Heat over med heat, slowly letting come to a boil. Stir every 4 or 5 minutes. Cook for 20 minutes. Remove from heat. Add rosemary and stir. set aside.

PART TWO:
1 & 1/2 LBS Pork tenderloin, or pork "country style ribs;
any bone pieces removed, and cut into large cubes
1 tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1 Tbsp Oil
1 Cup Chicken Stock

Pre heat oven to 325 degrees.
In a non stick fry pan heat oil over high heat.
Season pork pieces with salt, pepper, and garlic powder, 1/2 tsp of each on each side of pork pieces.
Sear pork pieces in oil, about 1 minute per side; or until golden brown.
Remove pork from pan.
Reduce heat to medium low. Pour in chicken stock, stir constantly and cook for about 2 minutes.
Add chicken stock to peach mixture and stir well. Pour into a small but deep casserole dish. Place pork pieces in sauce. Spoon sauce over the pork. Cover and bake 3 hours. Turning pork and basting every 45 minutes to an hour.