Pineapple Mustard Pork Loin
Elevate your dinner table with the vibrant flavors of Pineapple Mustard Pork Loin, a show-stopping yet simple dish that combines sweet and tangy notes in perfect harmony. This succulent pork loin is marinated in a luscious blend of pineapple juice, Dijon mustard, honey, soy sauce, garlic, and fresh ginger, infusing every bite with a delightful balance of tropical sweetness and zesty warmth. Topped with caramelized pineapple rings and brushed with a glossy glaze during roasting, the pork emerges juicy, aromatic, and golden brown. Ideal for a family gathering or a special occasion, this recipe pairs wonderfully with roasted vegetables or a crisp green salad. Easy to prepare in just 15 minutes of prep time, this Pineapple Mustard Pork Loin is a must-try for an impressive yet approachable main course.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 1 cup pineapple juice
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 garlic cloves
- 1 teaspoon fresh ginger
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pineapple rings
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the pineapple juice, Dijon mustard, honey, soy sauce, minced garlic, grated ginger, olive oil, salt, and black pepper. Whisk well to create the marinade.
Place the pork loin in a resealable plastic bag or a shallow dish. Pour half of the marinade over the pork loin, ensuring it is well coated. Reserve the remaining marinade for glazing later. Marinate the pork in the refrigerator for at least 30 minutes, preferably 2 hours for deeper flavor.
Remove the pork from the refrigerator and let it come to room temperature for about 15 minutes.
Heat a skillet over medium-high heat and sear the pork loin in a drizzle of olive oil until it is golden brown on all sides, approximately 2-3 minutes per side.
Transfer the seared pork loin to a roasting pan and arrange the pineapple rings over the top.
Brush the reserved marinade generously over the pork and pineapple.
Roast the pork loin in the preheated oven for 50-60 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer. Baste the pork with the reserved marinade every 15-20 minutes for extra flavor.
Once cooked, remove the pork loin from the oven. Tent it with aluminum foil and let it rest for 10 minutes before slicing.
Slice the pork loin into medallions and serve with the roasted pineapple and additional sauce from the pan drizzled over the top. Enjoy!
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 108.1 g | ||
| Protein | 249.1 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4625 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
