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°
A The Foodies’ Recipe
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.
- Salt and pepper your pork fillets.
- 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)
- Add the wine and let it simmer for about 3 minutes.
- Add the brown sugar, the juice and the pineapple preserves. Mix until it is blended.
- 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.
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