Pineapple Glazed Pork Loin

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 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

1. Place pork loin in baking pan (I use pyrex).
2. Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
3. Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
4. Brush pork loin with part of the glaze.
5. Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
6. Brush with glaze several times during baking time.
7. Turn pork loin 1 time during baking time and brush underside with glaze.
8. Let stand 5 minutes.
9. Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
10. **Whendraining pineapple squeeze as much juice out as possible!
11. I always have a small can of pineapple juice on hand in case there isn't enough juice.

Reviews

[Scott E.]

I substituted the lemon for apple cider vinegar. Yum! Thank You!

 

[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!