Ingredients:

• 2-3 pounds pork loin
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• Optional: Fresh cilantro or parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Marinade and Pork

1. Make the Marinade: In a mixing bowl, combine the crushed pineapple (with juice), brown sugar, soy sauce, minced garlic, Dijon mustard, and ground ginger. Stir until the ingredients are well combined to create a flavorful marinade.
2. Season the Pork Loin: Pat the pork loin dry with paper towels, then season it generously with salt and pepper on all sides. This step helps enhance the flavor of the pork as it cooks.

Step 2: Marinate the Pork

1. Marinate the Pork Loin: Place the pork loin in a large resealable bag or a shallow dish. Pour half of the pineapple marinade over the pork, reserving the other half for basting and glazing during cooking. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to overnight for best results. Marinating allows the flavors to penetrate the meat, making it extra flavorful and tender.

Step 3: Preheat the Oven

1. Prepare the Oven: Preheat your oven to 350°F (175°C) before you’re ready to cook. Allowing the oven to preheat ensures even cooking of the pork.

Step 4: Bake the Pork Loin

1. Place in Baking Dish: Remove the pork loin from the marinade and place it in a baking dish. Discard the used marinade.
2. Pour Reserved Marinade: Pour the reserved half of the pineapple mixture over the pork, ensuring it is evenly coated.
3. Bake the Pork Loin: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.

Step 5: Glaze and Continue Baking

1. Uncover and Baste: After 45 minutes, remove the foil, baste the pork with the juices from the baking dish, and spoon any remaining glaze over the top.
2. Continue Baking: Bake uncovered for an additional 30-40 minutes, or until the internal temperature reaches 145°F (63°C) and the glaze is caramelized on top. Baste once or twice during this time to keep the pork juicy and flavorful.

Step 6: Rest and Serve

1. Rest the Pork: Remove the pork loin from the oven and let it rest for about 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, making it tender and moist.
2. Garnish and Serve: Slice the pork loin and garnish with fresh cilantro or parsley if desired. Serve with the remaining glaze drizzled over the slices, and enjoy!

Nutrition Facts (Per Serving):

• Calories: ~320
• Protein: 28g
• Carbohydrates: 20g
• Sugars: 15g
• Fat: 10g
• Fiber: 1g
• Sodium: 600mg

FAQ

1. Can I Use Pineapple Chunks Instead of Crushed Pineapple?

• Yes, pineapple chunks work well. Just pulse them briefly in a blender to break them down if you prefer a smoother glaze.

2. Can I Make This Recipe with Pork Tenderloin?

• Yes, pork tenderloin can be used as a substitute. Adjust the cooking time since tenderloin cooks faster, reducing the total time by about 10-15 minutes.

3. Can I Grill the Pork Instead of Baking?

• Absolutely! Sear the pork on the grill over medium heat, then baste with the pineapple glaze and grill until cooked through. Use a meat thermometer to check for doneness.

4. What Sides Pair Well with Pineapple Glazed Pork Loin?

• Mashed potatoes, rice, roasted vegetables, or a fresh salad make great side dishes to complement the sweet and savory flavors of the pork.

Tips for Making the Perfect Pineapple Glazed Pork Loin

1. Marinate Overnight for Best Flavor: If possible, marinate the pork overnight to infuse the meat with maximum flavor.
2. Baste for Extra Juiciness: Basting the pork loin several times during cooking helps keep the meat moist and enhances the flavor with each baste.
3. Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to ensure the pork reaches the perfect internal temperature of 145°F.

Storage Tips

To store leftovers, allow the pork to cool, then wrap it tightly in foil or store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 300°F (150°C) until heated through. For longer storage, the pork can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Pineapple Glazed Pork Loin is a crowd-pleasing dish that combines tender, juicy pork with a delightful sweet and tangy glaze. The crushed pineapple, brown sugar, soy sauce, and Dijon mustard create a balanced glaze that complements the pork beautifully, while the garlic and ginger add layers of flavor that make each bite memorable. With a touch of freshness from the garnish, this dish is as visually appealing as it is delicious.

Perfect for special dinners, holiday meals, or family gatherings, this recipe is easy to make yet impressive enough to leave a lasting impression. Pair it with your favorite sides, enjoy the tropical-inspired flavors, and savor the tender, juicy pork in every bite!