Roasted Pork Loin With Pineapple Glaze
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
52
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Kosher Salt1 tbsp
Black Peppercorn1 tbsp
Coriander Seed6 cups
Water (cold)2 cloves
Garlic (minced)1 tbsp
Olive Oil1
Salt1 tsp
Pepper (freshly ground)2 tsps
Thyme Leaves (chopped fresh)1 cup
Dried Prunes (halved)450 g
Pearl Onion (peeled)1 cup
White Wine (dry)1 cup
Pineapple JuiceDirections:
1
For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl
2
Stir until the salt dissolves
3
Add 6 cups cold water
4
Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid)
5
Preheat the oven to 400 degrees F
6
For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl
7
Remove the pork from the brine and pat it dry (discard the brine)
8
Spread the herb mixture over the pork loin, making sure you coat all sides of the loin
9
For the pork: Heat the olive oil in a medium, heavy saute pan over high heat
10
Add the pork and sear until browned, 4 minutes
11
Carefully turn the pork over and sear until browned, another 4 minutes
12
Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin
13
Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side)
14
Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute
15
Stir in the pineapple juice and remove from the heat
16
Season with salt and pepper
17
Pour the mixture over the pork
18
Season the prunes and onions with salt and pepper
19
Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes
20
Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes
21
Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter
22
Top the pork slices with the pearl onions, prunes, and sauce
23
Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins
24
The total cooking time will be about 1 hour