Best Pineapple Pork Loin Recipes

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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.

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

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 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

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.

SIMPLE TERIYAKI PINEAPPLE PORK LOIN



Simple Teriyaki Pineapple Pork Loin image

Make and share this Simple Teriyaki Pineapple Pork Loin recipe from Food.com.

Provided by Darrin W.

Categories     High Protein

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs pork loin roast
12 ounces medium can crushed pineapple
3 tablespoons dehydrated onion
1/4 cup teriyaki sauce
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon salt and 1/2 tspn pepper
1/4 cup honey

Steps:

  • pre-heat oven to 375 degrees.
  • place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
  • pour pineapple with juice into the pork loin.
  • pour teriyaki sauce over pineapple and pork.
  • pour honey over pork and pineapple.
  • dust pork with all of the dry spices and onion.
  • place the pork into the heated oven and cook for 45 minutes.
  • about half way through cooking baste the pork with the juices.

Nutrition Facts : Calories 574.5, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 593.7, Carbohydrate 25.3, Fiber 0.9, Sugar 22.4, Protein 66.3

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.

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.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE



Roasted Pork Loin with Pineapple Glaze image

Categories     Sauce     Pork     Side     Roast     Pineapple     Brine     Kosher

Yield serves 8

Number Of Ingredients 17

Brine:
1/2 cup kosher salt
1/2 cup (packed) light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
4 bay leaves
Pork:
1 center-cut boneless pork loin roast (about 3 1/2 pounds)
5 garlic cloves, minced
2 tablespoons plus 1/2 teaspoon olive oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/3 cup dry white wine
1 cup pineapple juice
1 pound pearl onions, peeled

Steps:

  • To brine the pork, combine the salt, brown sugar, peppercorns, coriander seeds, bay leaves, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork (the pork should be submerged in the liquid), cover, and refrigerate overnight.
  • To cook the pork, preheat the oven to 400°F.
  • Mix the garlic, the 2 tablespoons olive oil, and the 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 side of the roast that is not covered with fat.
  • Heat the remaining 1/2 teaspoon olive oil in a medium-size heavy sauté pan over high heat. Add the pork, fat side down, and sear for 4 minutes, or until browned. Carefully turn the pork over onto the herb-coated side and sear for another 4 minutes, or until browned. Transfer the pork loin to a 10 x 7 x 2-inch glass baking dish (or any dish where it fits leaving a 1-inch border). Add the wine to the same sauté pan you used to sear the pork, and cook, scraping the bottom of the pan to remove the browned bits, for 1 minute, or until almost evaporated. Stir in the pineapple juice and remove from the heat. Pour the mixture over the pork and arrange the pearl onions around the roast.
  • Roast the pork, basting with the pan juices every 20 minutes, until a thermometer inserted into the center registers 150°F, about 1 hour and 40 minutes. Transfer the pork to a cutting board, tent it with foil, and let it stand for 10 minutes. Then cut the pork into 1/4- to 1/2-inch-thick slices, and top them with the pearl onions and sauce.

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA



GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA image

Categories     Pork     Dinner

Yield 4 servings

Number Of Ingredients 10

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 degrees, about 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork. Per Serving: 325 calories, 10.2g fat (2.7g saturated), 33.8g carbs, 4.2g fiber, 26.8g protein

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 @MakeItYours

Number Of Ingredients 6

2 tablespoons honey, or more to taste
1 tablespoon Dijon mustard, or more to taste
1/2 teaspoon ground black pepper, or to taste
1/2 (3 pound) pork loin
1/2 (8 ounce) can pineapple chunks, drained
1/4 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.

CEDAR-SMOKED PORK LOIN WITH PINEAPPLE SALSA



Cedar-Smoked Pork Loin With Pineapple Salsa image

Number Of Ingredients 20

1 untreated cedar plank, about 4 inches by 12 inches
FOR THE SALSA:
4 cups finely diced pineapple tidbits
1/2 cup granulated sugar
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon minced jalapeño pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 green onions, (white part only), finely sliced
1/3 cup finely chopped fresh basil
kosher salt
FOR THE RUB:
1 tablespoon finely chopped fresh sage
2 teaspoons paprika
2 teaspoons finely chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 to 3 1/2 pounds pork loin roast

Steps:

  • Immerse the untreated cedar plank in water place a weight on it to keep it submerged. Soak for 4 to 24 hours.TO MAKE THE SALSA: In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt, and pepper. Bring to a boil and cook over medium-high heat until thickened, 7 to 10 minutes. (If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl and continue to cook the liquid over high heat for 5 minutes more, then pour the liquid over the pineapple.) Mix in the onions and basil. Season with salt, if desired.TO MAKE THE RUB: In a small bowl combine the rub ingredients.Trim any excess fat from the pork loin. Spread the rub over the roast and place on the cedar plank. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Direct Medium heat until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and loosely cover the roast with foil. Allow to rest for 3 to 5 minutes before carving. Serve warm with the pineapple salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

PINEAPPLE MUSTARD PORK LOIN RECIPE - THANKSGIVING.FOOD.COM



Pineapple Mustard Pork Loin Recipe - Thanksgiving.Food.com 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 @MakeItYours

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.

GRILLED PORK LOIN WITH PINEAPPLE SALSA



Grilled Pork Loin with Pineapple Salsa image

Create a memorable night with our Grilled Pork Loin with Pineapple Salsa. This grilled pork loin is enhanced beautifully by the slightly sweet salsa.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield Makes 10 servings.

Number Of Ingredients 8

1/2 of a medium fresh pineapple, finely chopped
1 medium red pepper, finely chopped
2 env. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1-1/2 tsp. ground allspice
2 Tbsp. lime juice
1 boneless center-cut pork loin roast (3 lb.)

Steps:

  • Heat grill to high heat.
  • Mix pineapple, red pepper, cilantro and dressing until well blended. Cover and refrigerate until ready to serve.
  • Combine coating mix and seasonings in large plastic bag. Brush lime juice evenly onto meat. Place meat in bag with coating mixture; close bag and shake until meat is evenly coated. Remove meat from bag; place in disposable roasting pan, or on large piece of foil that has been poked in several places with holes. Press any remaining coating mixture onto meat.
  • Turn off one of the grill burners, then place meat on that side. Close lid of grill. Cook 1 hour or until meat is cooked through. (Pork is done when meat thermometer inserted into thickest part of meat registers 145°F.) Serve with the pineapple mixture.

Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 7 g, Protein 2 g

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