Roasted Pork Loin with Pineapple Glaze

Name: Roasted Pork Loin with Pineapple Glaze
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 1 Tbsp coriander seeds; 79 milliliters dry white wine; 2 teaspoons chopped fresh rosemary leaves; 2 teaspoons chopped fresh thyme leaves; 2 cloves garlic, minced; 118 milliliters kosher salt; 118 milliliters packed light brown sugar; 1 Tbsp olive oil; 2 Tbsps olive oil, divided; 454 grams pearl onions, peeled; 1 teaspoons freshly ground pepper; 237 milliliters pineapple juice; 2 kilograms center-cut boneless pork loin; 237 milliliters dried prunes, halved; 1 Tbsp salt; 4 servings Salt and freshly ground black pepper; 473 milliliters warm water; 1 liters cold water

Roasted Pork Loin with Pineapple Glaze is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains around 92g of protein, 27g of fat, and a total of 937 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. If you have pearl onions, kosher salt, pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves.

Ingredients you will need

Whole Coriander Seeds

Brown Sugar

Peppercorns

Water

Salt

Equipment you will use

Bowl

Add 6 cups cold water.

Ingredients you will need

Water

Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).

Ingredients you will need

Pork

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl.

Ingredients you will need

Olive Oil

Rosemary

Garlic

Pepper

Thyme

Salt

Equipment you will use

Bowl

Remove the pork from the brine and pat it dry (discard the brine).

Ingredients you will need

Brine

Pork

Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.

Ingredients you will need

Pork Loin

Spread

Heat the olive oil in a medium, heavy saute pan over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin.

Ingredients you will need

Pearl Onion

Prunes

Pork

Equipment you will use

Glass Baking Pan

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).

Ingredients you will need

Pork Loin

Equipment you will use

Baking Pan

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. Stir in the pineapple juice and remove from the heat. Season with salt and pepper.

Ingredients you will need

Pineapple Juice

Salt And Pepper

Pork

Wine

Equipment you will use

Frying Pan

Pour the mixture over the pork. Season the prunes and onions with salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Prunes

Pork

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.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.

Ingredients you will need

Pearl Onion

Cooked Pork