Pineapple Pork

The combination of pork and pineapple is a classic, and one that I particularly enjoy. The great thing about this recipe is that it is a one pan dish.

This is a good opportunity to talk a little bit about cooking pork safely. When cooking any kind of meat, it is always a good idea to have a thermometer to avoid over cooking, and in the case of pork, undercooking. The internal temperature of the pork will raise about 5° after you have taken it off the heat, so let is rest a moment before serving. For medium doneness, the temperature should read 160°, and for well done 170°

Helga

Pineapple Pork

A The Foodies’ Recipe
Serves 4

Ingredients:
4 pork loin fillets
2 tablespoons butter
2 spring onions, chopped (including the green part)
½ cup white wine
4 tablespoons brown sugar
1 cup pineapple juice (you can use the one from the pineapple can)
6 tablespoons pineapple preserves
1 red bell pepper, chopped
6 slices of canned pineapple, chopped into medium sized chunks
1 tablespoon freshly ground ginger
Salt and pepper to taste

Optional: Pepper flakes for a spicy kick.

Preparation:

  1. Salt and pepper your pork fillets.
  2. Melt the butter in a large heavy skillet and brown the pork together with the spring onions, about 5 minutes on each side. (Over medium high heat)
  3. Add the wine and let it simmer for about 3 minutes.
  4. Add the brown sugar, the juice and the pineapple preserves. Mix until it is blended.
  5. Then, add the bell pepper, ginger and pineapple chunks. Lower the heat, and let it simmer, uncovered, for about 10 minutes.  This will reduce the sauce a bit.
  6. Serve

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