Royal Prestige Pork Loin with Pineapple Glaze

If you think that preparing a delicious glazed tenderloin for family gatherings is slow and laborious, we are here to prove you wrong!

  • Servings 8
  • 35 Mins
  • Medium

Recipe

Ingredients

BRINE

  • 1⁄2 cup kosher salt
  • 1⁄2 cup (packed) light brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 4 bay leaves

PORK

  • 1 center‐cut boneless pork loin roast (about 3 1⁄2 pounds), clean and fat removed
  • 5 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1⁄2 teaspoon freshly ground black pepper 1⁄2 cup dry white wine
  • 1 1⁄2 cups pineapple juice
  • 1 pound pearl onions, peeled

Directions

  1. To brine the pork, stir kosher salt, brown sugar, peppercorns, coriander seeds, and bay leaves with 2 cups of warm water in the 10-quart Mixing Bowl until the salt dissolves. Pour 6 cups cold water. Add the pork (the pork should be submerged in the liquid), cover, and refrigerate overnight.
  2. Mix the garlic, 2 tablespoons olive oil, rosemary, thyme and pepper in the 1-quart Mixing Bowl. Remove the pork from the brine and pat dry with paper towel (discard the brine). Completely coat the pork loin with the herb mixture.
  3. Preheat 6-quart Dutch Oven at medium-high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add the pork, reduce heat to medium and sear for 4 minutes, or until pork is browned. Carefully turn the pork over and sear for another 4 minutes, or until browned.
  4. Reduce heat to low, cover the pan with the Redi-Temp® valve closed, and cook for about 20 minutes, or until pork loin is fully cooked. Transfer the pork loin to a plate and reserve.
  5. Add the wine to the same pan you used to cook the pork and let it boil at high temperature for 1 minute or until almost evaporated, whisking the bottom of the pan to remove the browned bits.
  6. Stir in the pineapple juice and pearl onions; continue cooking at medium-high for about 3 minutes. Reduce heat to medium and add the pork loin back to the pan; cook without covering for 3 more minutes. Turn off the stove.
  7. Carefully remove pork from saucepan and cut into slices. Top with pearl onions and sauce and serve immediately with your favorite rice and vegetables.
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