Monday, February 7, 2011

Roast Pork Loin with Pineapple-Raisin Sauce




I like pigs. They're cute, chubby, seem to have a sweet enough disposition, and they taste so good! They give us bacon in the mornings, ham during the holidays, and delicious pork loins, ribs and chops the rest of the time. And the best part is that a lot of these cuts of meat are lean and quite healthy in moderation. Sorry vegetarians, but I just don't see myself splitting up with meat any time soon, 'specially the delicious pig!

I absolutely loved this combination of savory garlicky pork covered in this tangy sweet sauce. The sauce was very reminiscent of a chutney to me, and I couldn't get enough of it. I started out with a thin layer on my pork, but the more I ate the more I piled on, the flavor is just delicious. If you don't like fruit with your meat, might I suggest leaving the sauce out and just trying the pork loin. After inserting entire garlic cloves and coating with herbs, the pork itself is just lovely. Enjoy!



Roast Pork Loin with Pineapple-Raisin Sauce
Cuisine Magazine December 2010

Ingredients

1 2-3 lb pork loin roast
1 tablespoon olive oil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

SAUCE:
1 8 oz can crushed pineapple
1/2 cup packed brown sugar
1/2 cup raisins
1/2 tsp. ground ginger
1 tablespoon cornstarch
1/2 cup chicken broth
1 tablespoon white wine vinegar

Directions

Preheat oven to 500 with oven rack in center position. Line a shallow roasting pan with foil. Let pork roast stand at room temp 30 minutes.

Combine oil, rosemary, sage and thyme in a small bowl.

Pierce top of pork to make six slits 2-inches apart on either side. Insert garlic half into each slit.

Score top of pork by cutting in a crisscross pattern. Rub herb mixture onto pork.

Roast pork 20 minutes, then flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 and meat is slightly pink, 20 minutes more. Remove pork from pan, tent with foil and let rest 10-15 minutes before slicing.

Stir together pineapple and brown sugar for the sauce in a small sauce-pan over medium heat until sugar dissolves, 3 minutes. Add raisins and ginger.

Whisk cornstarch and broth together, then slowly add to pineapple, stirring constantly. bring sauce to a boil until thickened. Stir in vinegar and serve with pork roast.

Per Serving: 236 cal, 6g fat, 25g carb, 1g fiber, 19g prot

22 comments:

The Blonde Duck said...

It sounds divine!

Pam said...

That looks and sounds wonderful! Great presentation.

Quirky Jessi said...

Oooo, I love pork with pineapple, so this sounds like it'd really hit the spot. I rarely use raisins, but it might really kick up the pork/pineapple combo.

Chow and Chatter said...

wow lovely recipe your right pork pairs so well with sweet sauces

Mary said...

This really does look luscious. Your presentation is outstanding. I hope you have a great day. Blessings...Mary

Liz said...

I love pork with sweet toppings!

Barbara Bakes said...

We love pork roasts. The sauce sounds like a fabulous addition.

♥peachkins♥ said...

I love the sound of pineapple raisin sauce!

Domestic Goddess Wannabe said...

I have a friend who cannot tolerate mixing fruit with savoury dishes but I am all for it! Pork and apple is a delicious combo. Looks lovely.

Gloria said...

This look yummy! gloria

Leslie said...

Yeah..pigs ARE cute..but they taste pretty good to! WHat a delicious dinner. I love cooking pork with a sweet sauce!

Velva said...

Absolutely beautiful presentation. Love pork. Love this dish.

Debbie said...

Love a sweet sauce on pork. Sounds so delicious!

The Daily Smash said...

Sounds and looks so yummy cant wait to try it :)

Check out my food blog at

www.thedailysmash101@blogspot.com

Ashley

girlichef said...

You had me at garlicky pork! Yum, this looks like some serious eats!!

Ann said...

I like fruit with my meat. I really like all the flavors here. So good.

Reeni said...

Fruit and pork just go together! The sauce sounds incredibly delicious over the flavorful pork - this would make a great Sunday dinner for us!

Mandi said...

Oh this looks fantastic! My hubs loves pork and loves pineapple...this will have to be made! I am getting ready to do a coconut chicken with a pineapple sauce as well tomorrow!

Shelby said...

lol, your so cute. You must think I'm nuts when I'm on my no meat kicks! The sauce sounds awesome too!

My Carolina Kitchen said...

As Emeril would say, I live in pork fat country and love pork. I really like the rosemary in your recipe. Rosemary is one of my favorite herbs and I use it all of the time.
Sam

Joanne said...

Pork is definitely definitely my favorite meat. No matter how it's prepared, it's just amazing. I think I especially love it because it goes so WELL with fruit, and so you know I'm also loving this chutney!

Chris said...

Ha ha, yes I always joke that God really knew what he was doing when he made the pig.

I like that fruity compote for pork, well matched!