pineapple pork loin

You know those dishes that just feel like a hug? The ones that fill your home with the most incredible aroma and have everyone gathering around the kitchen island, eager for a taste? Well, this Pineapple Pork Loin recipe is exactly that for me. It’s one of those treasures I stumbled upon years ago, a bit by accident really, and it’s since become my absolute go-to, whether I’m facing a crazy weeknight dinner dash or planning a special Sunday meal. It reminds me a little of those glazed ham recipes, but with a vibrant, tropical twist that’s just out of this world. It’s not overly complicated, which is key for me, but the flavor is so sophisticated and, dare I say, *magnificent*. My family devours it, and honestly, I’m already thinking about when I can make it again as soon as it’s all gone. It’s the kind of meal that feels impressive without needing you to spend hours slaving away, and that, my friends, is pure magic in my book.

What is Pineapple Pork Loin?

So, what exactly *is* this delightful creation? At its heart, pineapple Pork Loin is a tender, succulent cut of pork loin that’s been lovingly coated in a sweet and tangy glaze, featuring the star ingredient: pineapple. Think of it as a symphony of flavors and textures. The pork itself becomes incredibly tender and moist, absorbing all the wonderful juices from the pineapple and the other glaze ingredients. The pineapple doesn’t just add sweetness; it brings a bright, zesty acidity that cuts through the richness of the pork beautifully, preventing it from feeling heavy. It’s essentially a flavor bomb that transforms a humble cut of meat into something truly spectacular. It’s the kind of dish that makes you pause, close your eyes, and just savor every single bite. It’s comforting, yet exciting, familiar, yet with a fun little exotic flair that keeps things interesting.

How do I make Pineapple Pork Loin?

Quick Overview

Making this amazing pineapple pork loin is a breeze, honestly! You’ll start by prepping your pork loin, then whip up a quick, vibrant glaze. We’ll coat the pork generously, and then let the oven do its thing, slowly roasting it until it’s tender and juicy, with a beautifully caramelized exterior. The whole process is designed to be fuss-free, ensuring maximum flavor with minimal stress. You’ll be amazed at how such Simple Steps can lead to such a show-stopping dish. It’s the kind of meal that makes you feel like a kitchen wizard without any of the wizardry!

Ingredients

For Pork Loin: What is the best recipe for a Pork Loin?
1 (2-3 pound) boneless pork loin roast
Salt, to taste
Freshly ground Black Pepper, to taste

For the Pineapple Glaze:
1 (20 ounce) can crushed pineapple, undrained
1/2 cup packed brown sugar (light or dark works beautifully)
1/4 cup soy sauce (low-sodium is fine if you prefer)
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven all fired up. You’ll want to preheat it to 375°F (190°C). While the oven is getting nice and toasty, grab a sturdy baking dish or a roasting pan. I like to lightly grease mine with a little cooking spray or a tiny bit of olive oil, just to make sure nothing sticks. This step is simple but super important for even cooking and easy cleanup later!

Step 2: Mix Dry Ingredients

Okay, now for the pork itself. Pat your pork loin dry with paper towels. This helps create a better surface for the seasoning and subsequent caramelization. Generously season the entire roast all over with salt and freshly ground black pepper. Don’t be shy with the salt and pepper; it’s the foundation of flavor here!

Step 3: Mix Wet Ingredients

In a medium bowl, let’s whisk together all our glaze ingredients. Add the undrained crushed pineapple – yes, all that juicy goodness! – along with the brown sugar, soy sauce, Dijon mustard, apple cider vinegar, garlic powder, and ground ginger. Give it a really good whisk until everything is combined and the brown sugar is mostly dissolved. This is where all that delicious sweet and savory magic starts to happen!

Step 4: Combine

Now, place your seasoned pork loin in the prepared baking dish. Pour about half of that glorious pineapple glaze evenly over the top of the pork loin. Make sure to get it all over the roast so every inch gets coated in flavor.

Step 5: Prepare Filling

We’re not really preparing a separate filling here in the traditional sense, but we are making sure our glaze is well-integrated! We’ve already mixed it in step 3. The key is that this glaze will cook down and caramelize beautifully during baking, creating a sticky, luscious coating.

Step 6: Layer & Swirl

This step is more about the baking process and letting the glaze work its magic. As the pork roasts, the glaze will bubble and thicken. You’ll want to baste the pork with the pan juices and any extra glaze a couple of times during cooking. This ensures that incredible sticky coating develops all over the roast.

Step 7: Bake

Pop that beautiful pork loin into your preheated oven. We’re going to bake it for about 20-25 minutes per pound. For a 2-3 pound roast, this typically means around 45-75 minutes. The best way to tell if it’s done is by using a meat thermometer. You’re looking for an internal temperature of 145°F (63°C) for medium-rare, which is wonderfully tender, or up to 150°F (65°C) for a bit more done. Don’t overcook it, or you’ll lose some of that amazing juiciness!

Step 8: Cool & Glaze

Once your pork loin reaches the perfect internal temperature, carefully remove it from the oven. Tent it loosely with foil and let it rest for at least 10-15 minutes. This is a crucial step! It allows the juices to redistribute throughout the meat, making it incredibly tender and moist. While it’s resting, you can spoon some of those lovely pan juices and glaze over the top one last time. You can also reduce the remaining glaze in the pan on the stovetop for a few minutes if you want an even thicker, stickier sauce to serve alongside.

Step 9: Slice & Serve

After resting, slice your pineapple pork loin into thick, juicy portions. The glaze should have created a beautiful, caramelized crust. Serve it immediately, perhaps with a drizzle of the reduced glaze if you made some. It’s absolutely divine!

What to Serve It With

This pineapple pork loin is so wonderfully versatile, it fits into almost any meal plan! For a simple and satisfying **Breakfast**, I love slicing any leftovers and having them cold on toasted sourdough with a smear of cream cheese – it’s unexpectedly delicious and a great way to start the day. If you’re planning a leisurely **Brunch**, this pork loin is an absolute showstopper. Serve it sliced with a side of fluffy scrambled eggs, some crispy bacon, and a fresh fruit salad. It adds a touch of elegance that guests will adore. For a more formal dinner or a holiday feast, it’s a dream as a main course. I often pair it with creamy mashed potatoes or a fragrant rice pilaf, and a side of steamed green beans or roasted asparagus. It’s perfect as a rich **Dessert** accompaniment too, especially if you have guests who prefer something savory after a sweet course. A small portion alongside a cheese board can be a delightful surprise. And for those cozy **Snacks**, honestly, a few thin slices all by themselves are pure comfort food. My family also loves it diced and mixed into a simple pasta salad. It’s just one of those dishes that keeps on giving!

Top Tips for Perfecting Your Pineapple Pork Loin

I’ve made this pineapple pork loin more times than I can count, and along the way, I’ve picked up a few tricks that I think really elevate it. For the pork itself, make sure you’re starting with a good quality cut. A boneless pork loin is key, and patting it completely dry before seasoning is absolutely non-negotiable for getting that lovely sear and crust. When it comes to the glaze, don’t be afraid of the brown sugar; it’s what creates that beautiful caramelization. I’ve experimented with both light and dark brown sugar, and while both work, dark brown sugar lends a slightly deeper, richer molasses note that I personally adore. If your crushed pineapple seems exceptionally watery, you might want to drain off a tablespoon or two, but usually, the juice is essential for the glaze’s consistency and flavor. A little tip for the soy sauce: I often use a low-sodium version, and then I can adjust the saltiness more precisely. If you’re a fan of a bit more zing, a tiny splash more apple cider vinegar can brighten the glaze right up. During baking, basting is your best friend. I usually baste the pork about every 20 minutes. This not only adds more flavor but also helps create that wonderfully sticky, glossy coating. If the glaze starts to look like it’s browning too quickly on top, you can always tent the pork loosely with foil for the last 15-20 minutes of cooking. For those who love a bit of spice, a pinch of red pepper flakes added to the glaze is fantastic! And my biggest tip for success? Don’t overcook the pork! Use a meat thermometer; it’s your best tool for ensuring a perfectly tender and juicy roast every single time. Resting is also vital – I know it’s tempting to slice into it right away, but that 10-15 minute rest makes a world of difference in the final texture.

Storing and Reheating Tips

One of the best things about this pineapple pork loin is how well it stores and reheats! If you happen to have any leftovers (which is rare in my house!), you can keep them covered tightly at **Room Temperature** for no more than two hours, especially if it’s warm. For longer storage, pop it into the **Refrigerator Storage** as soon as it has cooled down a bit. Store it in an airtight container or wrap it well in plastic wrap and then foil. It should stay delicious for about 3-4 days. The glaze actually helps preserve it a bit, keeping it moist. When it comes to **Freezer Instructions**, this pork loin freezes beautifully. Once it’s completely cooled, wrap individual portions or the whole roast tightly in a couple of layers of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be kept in the freezer for up to 2-3 months. To thaw, it’s best to transfer it from the freezer to the refrigerator overnight. For reheating, I find the best method is to warm it gently in a covered oven-safe dish at around 300°F (150°C) until heated through. You can add a tablespoon or two of water or chicken broth to the dish to help keep it moist. If you’re reheating just a slice or two, a quick warm-up in a skillet over low heat with a tiny bit of butter or oil works wonders. For the **Glaze Timing Advice**, if you’re storing leftovers and want to re-glaze, you can often reheat the pork and then spoon over some of the original glaze (if you saved any) or make a quick fresh batch to warm through. If freezing, it’s usually best to reheat the pork first, then add a fresh glaze or sauce. The key is gentle heating to avoid drying out that wonderful, tender meat.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite pineapple pork loin recipe! It’s more than just a meal; it’s a little piece of culinary joy that I love sharing. It’s the perfect balance of sweet, savory, and tangy, with a tender pork loin that just melts in your mouth. Whether you’re looking for a showstopper for a special occasion or a way to make a weeknight feel a little more festive, this recipe is a guaranteed hit. I truly hope you give it a try and that it brings as much happiness to your table as it does to mine. If you make it, please come back and let me know how it turned out in the comments below! I’d love to hear about your experience, any tweaks you made, or what your family thought. And if you enjoyed this recipe, you might also like my [link to another savory recipe] or my [link to another pork recipe] for more delicious ideas! Happy cooking, and enjoy every bite!

Pineapple Pork Loin

A sweet and savory slow cooker recipe for tender pork loin infused with pineapple and delicious spices.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 pound pork loin roast
• 1 can crushed pineapple drained, reserve juice
• 0.5 cup brown sugar
• 0.25 cup soy sauce
• 2 cloves garlic minced
• 1 teaspoon ground ginger
• 0.5 teaspoon black pepper

Instructions

 

Preparation Steps

• In a small bowl, whisk together the reserved pineapple juice, brown sugar, soy sauce, minced garlic, ground ginger, and black pepper.
• Place the pork loin roast in the slow cooker.
• Pour the sauce mixture over the pork loin.
• Add the drained crushed pineapple around the pork loin.
• Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the pork is tender and cooked through.
• Remove the pork loin from the slow cooker and let it rest for 10 minutes before slicing.
• Serve the sliced pork loin with the pineapple sauce.

Notes

This recipe is perfect for a weeknight meal or a special occasion. It pairs well with rice or mashed potatoes.