Pineapple Pork Loin Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 30 minutes
Servings:
4 servings
Ingredients
  • 1 (28.2-ounce) boneless pork loin
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon oil
  • 1 ¼ (15.3-ounce) cans pineapple chunks, including juice
  • 1 large white onion, diced
  • 2 cups pineapple juice
  • ½ cup light brown sugar
  • ⅓ cup apple cider vinegar
  • ¼ cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
Directions
  1. Preheat the oven to 350 F.
  2. Mix the salt, onion powder, paprika, and garlic powder together in a small bowl.
  3. Pat the pork loin dry with kitchen paper and rub the spice mix all over the pork.
  4. Heat some oil in a large frying pan and sear the pork for about 2 minutes on each side to brown the exterior.
  5. Place the pork loin in a large baking tray and bake it for 1 hour.
  6. After 1 hour, add the onion, canned pineapple chunks, and the juice from the can to the baking tray.
  7. Return it to the oven for another 30 minutes.
  8. For the sweet and sour sauce, add the 2 cups of pineapple juice, light brown sugar, apple cider vinegar, ketchup, and soy sauce to a large saucepan.
  9. Heat the contents on medium, stirring frequently until the mixture begins to boil, then turn it down to a simmer.
  10. In a small bowl, mix the cornstarch with 1 tablespoon of water until no lumps remain.
  11. Add the cornstarch mixture to the saucepan and whisk to combine.
  12. Once the sauce has thickened, remove it from the heat.
  13. When the pork has finished roasting, remove the tray from the oven and let the meat rest for 10 minutes. Snip away the string if applicable.
  14. Drizzle a few spoonfuls of the sweet and sour sauce over the top of the pork.
  15. Slice up the pork and serve it with the onion, pineapple chunks, pan juices, and the remaining sweet and sour sauce on the side.