Pork loin with pineapple: irresistible sweet and sour recipe

Find out how to prepare a succulent pork loin in pineapple sauce with sweet and sour chutney. Ideal for special occasions and parties

Juicy pork loin with pineapple sauce and sweet and sour chutney. Practical and delicious recipe for special occasions

Recipe for 4 people.

Classic (no restrictions), Gluten Free

Preparation: 01:50 + marinating time

Interval: 00:30

TOOLS

1 cutting board(s), 1 frying pan(es), 1 baking tray(s), 1 spatula(s), 1 brush(es), 1 frying pan(es), 1 colander(s), 1 bowl(s) ) )

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

LOIN Ingredients:

– 800 g of pork loin

MARINADE Ingredients:

– 3 tablespoons of olive oil

– 1 teaspoon(s) of salt

– pepper to taste ^THE

– 3 cloves of garlic

– lemon to taste (juice)

– 1/2 teaspoon(s) of sweet paprika (or smoked paprika) ^THE

– boiling water as needed (up to half the height of the loin)

Ingredients FOR DEGLACE:

– 100 ml of dry red wine (or cachaça)

SWEET PINEAPPLE CHUTNEY Ingredients:

– 200 g of diced pineapple

– 1 tablespoon(s) of brown sugar (plus a little if necessary)

– 2 tablespoons of honey

– 1 tablespoon(s) of apple cider vinegar

– grated ginger to taste

– chili pepper to taste (pinch) (optional) ^THE

– salt to taste

PINEAPPLE SAUCE Ingredients:

– 1 teaspoon unsalted butter

– 200 g of peeled pineapple

– 180 ml cooking broth (meat) (keep part of it to dissolve the corn starch)

– 1 tablespoon(s) of brown sugar

– 3 tablespoons of corn glucose (or agave syrup)

– 1 tablespoon(s) of apple cider vinegar

– ground cinnamon to taste (a pinch) ^THE

– 1 teaspoon(s) of diluted corn starch

PREPARATION:

1. Separate all utensils and equipment from the recipe.
2. Marinate the loin the day before (see preparation).
3. On the day of execution, organize the ingredients.
4. Remove the loin from the refrigerator at least 30 minutes before cooking to avoid thermal shock and ensure uniform cooking.
5. Prepare the pineapple: peel it and cut it into cubes, separating the portions for the sauce and chutney.

PREPARATION:

MARINADE (to be prepared 12 hours in advance):

1. If the loin has a layer of fat, leave it on to keep the meat moist.
2. Mix all the marinade ingredients (olive oil, salt, pepper, garlic, lemon juice and paprika) in a bowl.
3. Rub the marinade into the fillet, covering the entire piece evenly.
4. Transfer the loin to the pan, add water to cover half the height of the meat.
5. Cover with cling film and place in the fridge for at least 12 hours, turning the loin halfway through cooking to marinate evenly and better absorb the flavours.
6. Follow the pre-preparation.

LOIN SEALING:

1. Remove the loin from the refrigerator 30 minutes before cooking.
2. If the loin has string, carefully remove it before sealing to ensure the ideal shape.
3. Heat a pan over a high heat and brown the loin for 2-3 minutes on each side, until a golden crust forms which retains the meat juices.
4. Reserve the loin and transfer it to the baking dish.

DRAIN AND COOK:

1. After sealing the loin, deglaze the pan with white wine or cachaça, scraping the bottom with a spatula to release the caramelized residue. Transfer the liquid to the pan with the fillet.
2. Pour the reserved marinade into the baking dish, making sure the fillet is partially submerged. Cover the baking dish with aluminum foil and cook in the preheated oven at 180°C for 40-50 minutes (depending on the size of the cut and the power of your oven) or until the loin reaches the ideal internal temperature of 63° C. at 65° W.
3. Collecting the broth: During the last 10 minutes of cooking, carefully remove some of the broth from the pan with a ladle or transfer all the liquid to a bowl. Return the pan to the oven, reserving a minimum amount of liquid to prevent the meat from drying out.
4. Remove the fillet from the oven and wrap it in aluminum foil to preserve the heat. Leave to rest for 5 to 10 minutes to redistribute the juices and allow the internal temperature to rise naturally to 67°C.

Other ways to check if the meat is cooked correctly:

1. Cut in the thickest part: after the cooking time in the oven, make a small cut in the thickest part of the loin.
   • What to pay attention to: the meat must be cooked, without pink parts in the center, but still juicy. The juices must be clear, without pink hues.
2. Pressure with your finger or with a utensil: press the fillet lightly with the back of a spoon or with your finger (wearing thermal gloves).
   • What to pay attention to: the meat should offer a slight resistance but still be elastic to the touch. If it is very solid, it may be dry.

SWEET PINEAPPLE CHUTNEY (do this step while cooking the loin in the oven):

1. In a non-stick pan, add the diced pineapple and brown sugar.
2. Cook over low heat until the pineapple caramelizes.
3. Add the remaining ingredients and mix occasionally.
4. Cook for about 10-15 minutes, or until it has reached the consistency of a rustic, thick and shiny jelly.

PINEAPPLE SAUCE (to be prepared after removing the cooking broth in the last few minutes in the oven):

1. Filter the loin cooking broth to use in the sauce and measure the quantity needed.
2. In a pan, melt the butter, add the brown sugar and karo or agave, stirring until melted.
3. Add the pineapple, apple cider vinegar and half the broth strained from the pan.
4. Cook for 5 minutes and adjust the flavor if necessary with salt, sugar or vinegar.
5. Blend everything in the blender until you obtain a smooth sauce. Pass the sauce through a fine sieve, remove solid residues and return it to the pan.
6. If desired, adjust the seasonings again after blending and straining the sauce.
7. Add the dissolved cornstarch to the remaining broth kept aside and stir until it thickens and forms a velvety sauce, which drips continuously.

FINALIZATION AND ASSEMBLY:

1. On a cutting board, cut the loin into thin slices. Be sure to cut against the grain to ensure smoothness.
2. Arrange the slices on a serving plate and drizzle with the pineapple sauce.
3. Arrange the pineapple chutney next to the sliced ​​meat.
4. Serve the remaining sauce in a separate gravy boat and accompany it with green leaves or white rice to harmonize the flavors.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.