Best 7 Pineapple Glazed Pork Loin Recipes

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Tantalize your taste buds with the delectable Pineapple Glazed Pork Loin, a culinary masterpiece that seamlessly blends sweet, tangy, and savory flavors. This dish promises an explosion of taste in every bite, featuring tender and juicy pork loin basted in a luscious pineapple glaze. The glaze, made with a harmonious blend of pineapple juice, brown sugar, soy sauce, and aromatics, caramelizes beautifully in the oven, creating a tantalizing golden-brown crust that seals in the succulent juices of the pork. Alongside the main event, this recipe also includes two complementary dishes: a refreshing Pineapple Salsa and a creamy Mashed Sweet Potatoes. The salsa, bursting with the vibrant flavors of pineapple, red onion, cilantro, and lime, adds a lively contrast to the richness of the pork. The mashed sweet potatoes, smooth and velvety, provide a comforting and subtly sweet base to balance the tangy glaze. Prepare to embark on a culinary journey that will leave your family and friends craving for more.

Here are our top 7 tried and tested recipes!

SWEET AND SAVORY PINEAPPLE PORK LOIN



Sweet and Savory Pineapple Pork Loin image

This is a quick, easy, and healthy way to prepare pork loin with no added fat. The pork turns out very moist and the sauce is very flavorful. Serve with your favorite vegetable side dish or salad for a complete meal. Serve over rice with a generous helping of the sauce. Yum!

Provided by Pipsy D

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 6

2 tablespoons honey, or more to taste
1 tablespoon Dijon mustard, or more to taste
½ teaspoon ground black pepper, or to taste
½ (3 pound) pork loin
½ (8 ounce) can pineapple chunks, drained
¼ teaspoon salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
  • Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
  • Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
  • Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 7 g, Cholesterol 41.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 13.8 g, SaturatedFat 2.7 g, Sodium 149.7 mg, Sugar 6.3 g

PINEAPPLE-GLAZED PORK TENDERLOIN



Pineapple-Glazed Pork Tenderloin image

My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. -Tracy Dalin, Gooding, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 10

3 pork tenderloins (about 3/4 pound each), cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (12 ounces) pineapple preserves
1/2 cup frozen pineapple juice concentrate, thawed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

Nutrition Facts : Calories 398 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 326mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 0 fiber), Protein 34g protein.

PINEAPPLE-GLAZED PORK ROAST



Pineapple-Glazed Pork Roast image

Some recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2-1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup pineapple preserves
2 tablespoons stone-ground mustard
1/4 teaspoon dried basil
1 can (20 ounces) unsweetened pineapple tidbits, drained

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.

Nutrition Facts : Calories 195 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PINEAPPLE GLAZED PORK LOIN



Pineapple Glazed Pork Loin image

My husband is mere putty in my hands when I make this! I make new recipes ALL THE TIME, and sometimes he forgets if he's had it before, but not this one. This has a nice light taste, fresh green beans and simple boiled red skinned potatoes would be a nice side dish.

Provided by lets.eat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) can pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Place pork loin in baking pan (I use pyrex).
  • Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
  • Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
  • Brush pork loin with part of the glaze.
  • Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
  • Brush with glaze several times during baking time.
  • Turn pork loin 1 time during baking time and brush underside with glaze.
  • Let stand 5 minutes.
  • Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
  • **Whendraining pineapple squeeze as much juice out as possible!
  • I always have a small can of pineapple juice on hand in case there isn't enough juice.

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH



Rum Glazed Pork Tenderloin with Grilled Pineapple Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 small pineapple, peeled, cut into 1/2-inch rounds, cored
Canola oil
Salt and freshly ground black pepper
4 green onions, thinly sliced
1 serrano chile, finely diced
3 tablespoons rice vinegar
1 tablespoon freshly chopped cilantro leaves
Honey, to taste
4 tablespoons canola oil
1 small red onion, coarsely chopped
2 cloves garlic, chopped
1/4 cup dark brown muscovado sugar
1 cup dark rum
4 cups chicken stock
1 habanero chile, left whole with 3 slits cut into chile
2 cinnamon sticks
2 star anise
Salt and freshly ground black pepper
1 1/2 pounds pork tenderloin, trimmed of excess fat

Steps:

  • For the relish:
  • Heat the grill over high heat.
  • Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the glaze:
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
  • Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
  • Heat the grill over high heat.
  • Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
  • Serve the pork with the relish.

PINEAPPLE PORK LOIN



Pineapple Pork Loin image

I was in a creative mood last Friday and decided to do some experimenting with pork and pineapple. After mixing the ingredients together and smelling it, I thought I might just have a winner with my family. After it had cooked and cooled a little, I let my girls try it. To my surprise, my 5-year-old, who is very picky, loved it and kept asking for more. I guess I should try to experiment more often.

Provided by Michelle

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 8

Number Of Ingredients 6

1 (2 1/2 pound) boneless pork loin
⅔ cup pineapple juice
⅓ cup Worcestershire sauce
½ teaspoon prepared yellow mustard
¼ teaspoon garlic-pepper seasoning
¼ cup crushed pineapple

Steps:

  • Place pork loin in a 9x13-inch baking pan.
  • Combine pineapple juice, Worcestershire, mustard, and garlic-pepper seasoning in a small bowl. Pour mixture over the pork loin and allow to marinate in a refrigerator for 20 minutes, or up to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove pork from the refrigerator.
  • Bake in the preheated oven for 1 hour and 45 minutes. Remove from the oven and pour crushed pineapple on top. Continue to bake until pork is slightly pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Allow to rest for 5 minutes before slicing.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 6.1 g, Cholesterol 68.1 mg, Fat 8.1 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 3 g, Sodium 178.4 mg, Sugar 4.3 g

GLAZED PORK TENDERLOIN WITH PINEAPPLE



Glazed Pork Tenderloin with Pineapple image

A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 8

4 slices (each 1/2 inch thick) fresh pineapple
3 tablespoons dark hoisin sauce
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1 teaspoon Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
Coarse salt and ground pepper
Quick Ginger Sauce

Steps:

  • Heat broiler. Place pineapple slices on a foil-lined baking sheet.
  • In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
  • Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more.
  • Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.

Nutrition Facts : Calories 292 g, Fat 6 g, Fiber 1 g, Protein 36 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Choose the right pork loin: Look for a pork loin that is about 2-3 pounds and has a good amount of marbling. This will help ensure that the pork loin is juicy and flavorful.
  • Sear the pork loin before roasting: Searing the pork loin before roasting helps to develop a nice crust and lock in the juices. This will result in a more flavorful and tender pork loin.
  • Use a flavorful glaze: The glaze is what will give the pork loin its delicious flavor. Be sure to use a glaze that you like and that complements the pork loin. The pineapple glaze used in this recipe is a great option, but you can also try a honey garlic glaze, a maple Dijon glaze, or a teriyaki glaze.
  • Roast the pork loin to the correct temperature: The internal temperature of the pork loin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done. Use a meat thermometer to ensure that the pork loin is cooked to your desired doneness.
  • Let the pork loin rest before carving: Letting the pork loin rest for 10-15 minutes before carving will help the juices redistribute throughout the meat, resulting in a more tender and flavorful pork loin.

Conclusion:

Pork loin is a delicious and versatile cut of meat that can be cooked in a variety of ways. This pineapple glazed pork loin recipe is a great way to enjoy this flavorful cut of meat. The pork loin is seared and then roasted in a pineapple glaze, resulting in a juicy and flavorful dish. This recipe is perfect for a special occasion or a weeknight meal. Serve the pork loin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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