Saturday, June 19, 2010

Teriyaki and Pineapple Glazed Pork Loin


Okay so I know that this isn't the most beautiful thing in the world, but it's really yummy! And it's something different from the "standard" baked chicken breasts that I feel like we have all of the time. Pork's "bad" rep had gotten better recently because surprisingly, you can get very lean cuts of pork.

Any of you that know me know that I am all about making great food for the best bargain. My menu each week tends to be based upon the meat that is on sale for that week. This week was no exception. Our local store had half boneless pork loin's on sale. They are huge and I probably could have fed 12 people total that evening for dinner with one $6 dollar pork loin. Can we say leftovers???

This was really simple to make. The roast turned out moist and tender enough to cut with a fork. I can't give you a specific on the time that it took because all roasts are different. This is when your handy dandy kitchen thermometer gets good use.

Teriyaki and Pineapple Glazed Pork Loin
1 - 4 (ish) pound pork loin
1 cup teriyaki sauce
1/2 cup pineapple juice (you can buy the real small cans in the juice aisle)
1/2 tsp kosher salt for glaze plus additional for pork
1/4 tsp ground black pepper for glaze plus additional for pork
1/2 tsp red pepper flakes

- Preheat oven to 315 degrees
- Place pork loin on a cooking rack in a roasting pan
- Liberally season with kosher salt and pepper
- Cover with foil and cook in oven for approx 2 hours.
- Combine teriyaki sauce, pineapple juice, salt, pepper and red pepper flakes.
- This is where your judgement comes into play based on the size of your loin. According to a site that I found for cooking temperatures of pork loin, it needs to be cooked to 155 degrees. At around 2 hours, my pork loin was within 20 degrees of being done after testing it with a thermometer. At this point I removed the foil, turned the temp to 350 and began basting the pork loin every 15 minutes until it reaches 155 degrees.
- When done, pull from oven and let rest for 15 minutes so that the juices will redistribute. Cut into slices and enjoy!

1 comment:

Kayte said...

Oh, thank you for posting this recipe, I was hoping that you would. The combination of flavors in the sauce is sure to be a hit around here. The photo looks great to me...I would love to have a slice of this. Thanks again!