Recipe by lets.eat
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.
Top Review by dianabanana
I really enjoyed this recipe. It was easy to prepare and the sauce was a good balance of sweet and sour. The ground ginger added a nice flavor. It would probably be even better with fresh ginger. I made it with fresh pineapple instead of canned, and slivered a green pepper that I threw into the sauce at the end. I used orange juice instead of pineapple juice (I didn't have any, but it still turned out well - I imagine it would be even better with the pineapple juice. I made it with rice to absorb even more of the sauce, and had cucumber marinated in rice vinegar and sugar as a side dish. Thanks for a keeper!
- 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
Directions See How It's Made
- 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.