Description
Hawaiian paradise meets culinary magic in this succulent pork loin, marinating in tropical flavors of pineapple, soy, and ginger. Rich, tender slices promise a journey through Pacific island cuisine that delights your taste buds with each memorable bite.
Ingredients
Scale
Main Ingredients:
- 2 to 2.5 pounds pork loin
- 1 cup fresh or canned pineapple chunks
Marinade Ingredients:
- ½ cup pineapple juice
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish and Cooking Ingredients:
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon olive oil (for searing)
- ¼ cup green onions, sliced
- Optional: sesame seeds
- Optional: extra marinade for drizzling
Instructions
- Craft a vibrant marinade by whisking pineapple juice, soy sauce, brown sugar, vinegar, ginger, garlic, sesame oil, and red pepper flakes until fully incorporated.
- Immerse the pork loin completely in the marinade within a sealed container, ensuring total coverage. Refrigerate for a minimum of 4 hours, allowing flavors to deeply penetrate the meat.
- Preheat the oven to a precise 375F (190C), preparing for roasting. Extract the pork from the marinade, carefully patting it dry with clean paper towels. Retain the aromatic liquid for later use.
- Generously season the exterior of the pork with salt and pepper, creating a flavorful crust.
- Select a robust, oven-safe skillet and warm olive oil over medium-high heat. Carefully sear the pork, rotating to achieve a golden-brown exterior on all surfaces, approximately 2-3 minutes per side.
- Gently cascade the reserved marinade around the seared pork, strategically placing pineapple chunks to infuse additional tropical essence.
- Transition the skillet directly into the preheated oven, roasting for 35-45 minutes. Monitor the internal temperature, targeting 145F (63C) for optimal doneness.
- Midway through roasting, delicately baste the pork with its own developing pan juices to enhance moisture and flavor complexity.
- Once cooked, remove from oven and loosely tent with aluminum foil, allowing the meat to rest and redistribute internal juices for 10 minutes.
- Slice the pork into elegant medallions, arranging on a serving platter. Drizzle with collected pan juices, scatter roasted pineapple chunks, and garnish with finely chopped green onions and a sprinkle of sesame seeds.
Notes
- Marinate pork loin overnight to maximize flavor infusion and tenderness, allowing the sweet and tangy Hawaiian-inspired marinade to penetrate deeply into the meat.
- Use a meat thermometer to ensure precise doneness, preventing overcooking that could dry out the pork and maintaining its juicy, succulent texture.
- Swap traditional marinade ingredients for gluten-free alternatives like tamari instead of soy sauce, making the recipe suitable for those with dietary restrictions.
- Create a low-carb version by reducing brown sugar or substituting with a sugar-free sweetener, keeping the authentic Hawaiian flavor profile while accommodating different nutritional needs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 303
- Sugar: 8 g
- Sodium: 671 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 71 mg