Roasted Pork Loin with Pineapple Glaze Recipe

Roasted Pork Loin with Pineapple Glaze

Difficulty: Easy
Serves: 4
Total Time: 14 hours
Preparation Time: 20 minutes
Resting Time: 12 hours
Cooking Time: 1 hour 40 minutes

Ingredients

Brine:
1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin

Herb Rub:
2 cloves garlic, finely chopped
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves

For the Pork:
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper to taste

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Instructions

1. For the brine: In a large bowl, mix the salt, brown sugar, peppercorns, coriander seeds, and 2 cups of warm water. Stir until the salt dissolves. Add the 6 cups of cold water. Submerge the pork in the brine, cover, and refrigerate overnight.
2. Preheat oven to 400F.
3. For the herb rub: In a small bowl, combine garlic, 1 tablespoon olive oil, salt, pepper, thyme, and rosemary. Remove the pork from the brine, pat it dry, and discard the brine. Coat the pork all over with the herb mixture.
4. Heat 1 tablespoon olive oil in a heavy skillet over high heat. Sear the pork on one side until browned, about 4 minutes. Flip and sear the other side for another 4 minutes. Meanwhile, place prunes and pearl onions in a 10x7x2-inch glass baking dish to form a bed. Transfer the seared pork loin on top, leaving about 1 inch of space around the edges.
5. Pour the white wine into the skillet used for searing, scraping the pan to lift browned bits. Cook until nearly evaporated, about 1 minute. Stir in the pineapple juice, season with salt and pepper, and remove from heat. Pour this sauce over the pork in the baking dish. Season the prunes and onions with salt and pepper.
6. Roast the pork in the oven until a meat thermometer reads 160F in the center, about 1 hour. Baste the pork with pan juices every 20 minutes. Remove the pork, transfer it to a cutting board, tent with foil, and let rest for 10 minutes. Slice pork into 1/4 to 1/2-inch pieces and arrange on a serving platter. Spoon the prunes, pearl onions, and sauce over the pork slices.

Cook's Tip: Instead of a 3 1/2-pound pork loin, you can prepare 2 pork tenderloins (about 1 1/4 pounds each). Cooking time will be roughly 1 hour.

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