Pineapple Pork

Today’s entree is another pork recipe with little to no specification about ingredients. Dinner for five + not enough time for a marinade + an abundance of pork in the freezer + a random desire to use pineapples = Pineapple Pork.

Original name, I know. I was going to call it Hawaiian-style Pork, but I don’t really know anything about Hawaiian cooking, other than that “Hawaiian” pizza has pineapples and ham on it. Didn’t want to mis-name this, although if I come up with something a little more exciting than Pineapple Pork, it’ll change.

I think it’s easier to improvise with entrees than anything else. Baking is so chemistry-dependent that there’s not as much room for modifications (decorating aside), but with something like these pork loins, I can play around quite a bit. My only guidelines with this recipe were the meat thermometer and my four dinner guests – as long as the pork was cooked all the way through and everyone cleaned their plate, I felt ok calling this a success.

Pineapple + pork = winning combo.

The recipe:

Pineapple Pork
pork loin, approx 1-3 lbs.
1 can crushed pineapple
soy sauce
Worcestershire sauce
brown sugar
garlic powder
pepper
salt

Do This
Preheat the oven to 350 degrees.
Clean the pork and trim off any excess fat.
Make several cuts in the pork loin, about an inch deep (or halfway through) and as far apart as you plan on slicing the pork for serving later. My cuts were made approximately 1 1/4″ apart.
Rub a few teaspoons of garlic powder, salt, and pepper into the pork loin and place it into a foil-lined glass baking dish (makes for easier clean-up!). Open the can of crushed pineapple and dump the contents – including the juice – over the pork. Spread the pineapple bits all over the top of the pork and into the cuts you just made.
Grab your soy sauce and your Worcestershire, and pour both liberally over the top. The pineapples should take on a light-to-medium brown color, and the juice/sauce surrounding the pork should also be a golden brown color. Sprinkle brown sugar over the top of the pineapples.
Place the baking pan into the oven and bake for 45 minutes or until a meat thermometer inserted into the pork reads 170 degrees. Remove from the oven, let stand for 5 minutes, and slice according to the cuts you made earlier.

All of the sugary-worcestershirey-soy-y pineapple juice makes an excellent sauce to spoon over the pork, too. I have a feeling that this combo would work well on chicken, and maybe on fish.

I went extra simple and served this with steamed asparagus. Egg noodles seem like they’d go pretty well, also.

My cousin brought over raspberry-pretzel-something for dessert. It was incredible, and I’m getting the recipe ASAP.

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2 Responses to “Pineapple Pork”

  1. Nevaehjq Says:

    i am gonna show this to my friend, dude

  2. Pineapple Pork, Revisited « The Reckless Chef Says:

    […] Pork, Revisited August 23, 2008 — Jenny I decided to make Pineapple Pork again. This time, I cleaned it up a bit, and stopped cheating with the canned pineapple. Fresh […]


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