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Roasted Pork Loin with Pineapple Glaze Recipe

Roasted Pork Loin with Pineapple Glaze

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Average Rating:

Total Reviews: 23

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  • on January 15, 2013

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    New favorite and very easy to change up a little. I am a whats in the pantry type of cook one time I used pinapple on top instead since I needed the juice, second time I had a big can of peaches and used that for the juice and topping with raisins, when I thickend the sauce at the end I added some stoneground mustard. I also just used yellow onions soooooo good and juicy

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  • on January 03, 2013

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    De-lish! Made it twice for company -- everyone loved it.

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  • on February 04, 2012

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    I made this for my wedding reception along with brisket. I had 30 or 40 requests for the recipe. It was fantastic. It was funny to watch when people heard there were prunes in it. I did not tell anyone until after they ate it. Everyone loved it

    Trout

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  • on January 28, 2012

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    I have made this several times for family and freinds and every time I get the best compliments. I have put this in my favorite recipe file.

    Thanks Marcela for the great recipe.

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  • on April 15, 2011

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    Incredibly moist and delicious!

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  • on April 07, 2011

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    Thank you Marcela for a wonderful recipe. I never had any idea what to do with a pork loin as it wasn't something my Scottish mother cooked. I have tried this recipe several times now and each time it comes out so tasty and moist. Can't wait for my Mexican mother-in-law to visit so I can surprise her with this dish. Keep the great recipes coming.

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  • on April 03, 2011

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    Thank you so much Marcela and be sure to thank your mother for us. I didn't even follow the recipe exactly and the pork loin turned out beautifully. I forgot to brine it overnight, used dried herbs instead of fresh, added brown sugar to sauce and subbed chicken broth for wine. I made it for a family gathering and everyone loved it. Those that don't even eat pork had to taste it and raved about it. This recipe is going in my permanent file of favorites. I can't wait to taste it when I follow the recipe to the letter. Again, thank you and I look forward to trying your other recipes. You have gained a true fan.

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  • on February 13, 2011

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    Brilliant recipe! The meat was amazing, extremely moist and tender, we couldn't believe how good it was. I didn't use Chef Marcela's rub as I didn't have the ingredients but I did have some of Bobby Flay's spice rub (for vidalia onions and used that with terrific results. I like to use 5 pepper oil (canola based when searing meat like this in my dutch oven. Served this with Tyler's ultimate au gratin potatoes (subbed goat cheese and pepper jack-and added jalapenos : I'll be making this for the next dinner party for sure- Chef M is incredible!

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  • on February 09, 2011

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    Delicious! I'm not pork fan, but this was awesome! My whole family enjoyed. The only modification I made was that I substituted chicken broth for wine and dried apricots for prunes. Next time, even more liquid so I can get more sauce. yummy!

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  • on January 16, 2011

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    Fantastic and ultra easy. I will make this again and again. Watch the pan temperature when searing, the herbs and garlic wanted to burn very easily. Next time I will heat my pan medium high instead of high so I don't have a problem.

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