Best 6 Pineapple Pork Loin Recipes

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Indulge in a culinary journey with our tantalizing Pineapple Pork Loin recipes, a delectable fusion of sweet and savory flavors that will delight your taste buds. Embark on a taste adventure with our three unique recipes, each offering a distinct interpretation of this classic dish. From the tangy and bold flavors of our Pineapple Pork Loin with Sweet and Sour Sauce to the aromatic and succulent Pineapple Pork Loin with Teriyaki Glaze, our recipes cater to diverse palates.

Unleash your inner chef with our step-by-step instructions and carefully curated ingredients. Whether you prefer the simplicity of our Sheet Pan Pineapple Pork Loin or the elegant presentation of our Pineapple Pork Loin with Roasted Vegetables, our recipes guide you through the culinary process effortlessly. Discover the art of creating a flavorful marinade, roasting techniques that lock in moisture and tenderness, and the perfect balance of sweet and savory elements.

Our Pineapple Pork Loin recipes are not just culinary delights; they are versatile dishes that adapt seamlessly to various occasions. Serve the Pineapple Pork Loin with Sweet and Sour Sauce at your next family gathering, impressing your loved ones with its vibrant colors and irresistible taste. Prepare the Pineapple Pork Loin with Teriyaki Glaze for a romantic dinner, creating an intimate and memorable ambiance. And for a hassle-free weeknight meal, the Sheet Pan Pineapple Pork Loin offers convenience without compromising on flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PORK LOIN WITH PINEAPPLE GLAZE



Roasted Pork Loin with Pineapple Glaze image

Provided by Marcela Valladolid

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 19

1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper

Steps:

  • For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
  • Preheat the oven to 400 degrees F.
  • For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
  • For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
  • Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
  • Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
  • Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

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

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA



Grilled Pork Loin with Fire-Roasted Pineapple Salsa image

Provided by Beth Janes

Categories     Marinate     Fourth of July     Picnic     Low Cal     High Fiber     Low Sodium     Father's Day     Backyard BBQ     Dinner     Pineapple     Pork Tenderloin     Spring     Summer     Grill/Barbecue     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon tomato paste
1 tablespoon mild or hot chili powder (or achiote paste)
1/2 cup orange juice
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 pound pork tenderloin, trimmed
1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
1/2 cup pineapple (or orange) juice
1 large red bell pepper, cored, seeded and thinly sliced
1/4 small red onion, finely chopped
1/4 cup chopped fresh basil
Vegetable oil cooking spray

Steps:

  • Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

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.

PORK LOIN CHOPS WITH PINEAPPLE RELISH



Pork Loin Chops with Pineapple Relish image

Provided by Ian Knauer

Categories     Pork     Sauté     Quick & Easy     High Fiber     Dinner     Pineapple     Pork Chop     Spring     Summer     Anniversary     Birthday     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon coriander seeds
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum

Steps:

  • Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
  • Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
  • Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

PINEAPPLE MUSTARD PORK LOIN



Pineapple Mustard Pork Loin image

I found this Recipe in the Sunday Paper-Louisville, KY. Sounds great! Complement meat with another recipe I am posting (Recipe #60314).

Provided by Rhonda O

Categories     Pork

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs pork loin
1 tablespoon brown sugar
1 tablespoon vinegar
2 tablespoons spicy brown mustard or 2 tablespoons other gourmet mustard
1/4 cup crushed pineapple in juice

Steps:

  • Score surface of pork by making 1/4-inch deep criss-cross cuts on top surface of the meat.
  • Combine remaining ingredients and rub entire surface of pork.
  • Refrigerate in a container with the marinade for at least 30 minutes (or overnight to enhance the flavors). Remove meat from marinade and place on aluminum foil.
  • Spoon remaining marinade over meat.
  • Wrap tightly and bake at 375° for 50 minutes, or until no longer pink.
  • Allow meat to sit for ten minutes before slicing into thin strips.
  • Drizzle remaining cooked juices from the foil on meat, if desired.

Tips:

  • Choose a ripe pineapple: A ripe pineapple will have a golden yellow color and a sweet, fragrant smell. Avoid pineapples that are green or have brown spots.
  • Use a sharp knife to cut the pineapple: This will help you avoid crushing the fruit and making it mushy.
  • Don't overcook the pork loin: Pork loin is a lean cut of meat, so it's important to cook it quickly over high heat. Overcooking will make the pork tough and dry.
  • Let the pork loin rest before slicing: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork loin with your favorite sides: Rice, roasted vegetables, or mashed potatoes are all great options.

Conclusion:

Pineapple pork loin is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of sweet pineapple and savory pork is always a winner, and the dish can be easily customized to your liking. Whether you prefer a simple glaze or a more complex sauce, there's a pineapple pork loin recipe out there for everyone. So next time you're looking for a quick and easy dinner, give pineapple pork loin a try. You won't be disappointed!

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