Recipe for Pork Loin in Roasted Pineapple Marinade
Hello! We are going to prepare a delicious pork loin in marinade with a unique touch thanks to the roasted pineapple. This traditional dish combines the tenderness of the pork with the sweetness and aroma of pineapple, offering an exotic flavor that brightens any family table. Ideal for those who enjoy tropical flavors and want to delve into authentic Mexican cuisine from home.
- Recipe for Pork Loin in Roasted Pineapple Marinade
- Preparation time
- Ingredients
- Utensils we will use
- Preparation
- 1. Prepare the roasted pineapple
- 2. Prepare the marinade with pineapple
- 3. Marinate the pork loin
- 4. Cook the loin in pineapple marinade
- To finish and serve
- Nutritional Information
- 5 keys for the pork loin in roasted pineapple marinade to be perfect
- When is it ideal to enjoy roasted pineapple marinated pork loin?
- Comparative table of dishes with pork loin and tropical flavors
- 3 tricks that help improve your roasted pineapple marinated pork loin
- Share your experience
- Culinary glossary
Preparation time
This dish is prepared simply if you organize your time well.
- Preparation: 10 minutes
- Cooking: 35 minutes
- Total: 45 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the loin and marinade
- 900 g to 1 kg boneless pork loin
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons of olive oil
- Salt to taste
For the roasted pineapple
- 1 medium fresh pineapple
- Optional: a pinch of chili powder for sprinkling
Note: If you can't find fresh pineapple, well-drained canned pineapple is a viable substitute. To preserve the texture, make sure it's not in syrup and use the grill to give it that characteristic roasted pineapple flavor.
Utensils we will use
- Pan or grill for roasting the pineapple
- Baking sheet
- Aluminum foil
- Mixing bowls
- Sharp knife and cutting board
- Kitchen thermometer (optional, but recommended)
- Paper towels for drying the meat
Preparation
1. Prepare the roasted pineapple
- Wash and peel the pineapple. Wash the pineapple under the tap and use a knife to remove the thick skin. Then cut slices approximately 1 cm thick.
- Grill the pineapple. Heat a pan or grill over medium-high heat. Place the pineapple slices and leave them until golden marks appear, approximately 2-3 minutes per side. If desired, sprinkle a pinch of chili powder to enhance the flavor.
- Reserve the roasted pineapple. Once golden, remove the pineapple and place it in a bowl to let it cool slightly before processing it for the marinade.
2. Prepare the marinade with pineapple
- Mix spices and oil. In a bowl, combine chili powder, cumin, brown sugar, and ground cinnamon. Add the olive oil little by little while mixing to form a uniform paste that will be the base of the marinade.
- Incorporate the roasted pineapple. Mash the roasted pineapple in a food processor or with a fork until you get a rustic puree and mix it with the spice and oil paste. This mixture will provide moisture and a sweet and smoky flavor that will make all the difference.
3. Marinate the pork loin
- Dry the loin. Use paper towels to remove moisture from the pork loin. This helps the marinade adhere better.
- Apply the marinade. With a spoon or your hands, rub the pineapple marinade all over the loin, making sure to cover all sides well. You can let it rest for a few minutes to absorb more flavor, although it is not mandatory.
4. Cook the loin in pineapple marinade
- Preheat the oven. Preheat the oven to 230 °C (450 °F) so it's hot when you put the meat in.
- Bake the loin. Place the loin on a roasting pan covered with aluminum foil for easy cleanup. Bake for approximately 35 minutes or until a thermometer inserted into the center reads 63 °C (145 °F), a safe temperature that maintains juiciness.
- Control browning. If the surface is not browned, you can raise the temperature or use the broiler for the last few minutes carefully to get color without drying it out.
To finish and serve
Remove the loin from the oven and cover it with aluminum foil, letting it rest for 10-15 minutes so that the juices redistribute and the meat remains juicier. Then slice it into thick pieces and serve with the juices released during baking. This dish pairs perfectly with white rice, fresh salads, or some pork and pineapple skewers to intensify the tropical flavor.
Nutritional Information
- Calories: 350 kcal
- Proteins: 40 g
- Fats: 15 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
These values are approximate per serving, considering that the dish is divided into 6 equal portions.
5 keys for the pork loin in roasted pineapple marinade to be perfect
Preparing a juicy and flavorful pork loin in marinade with roasted pineapple can be very simple if you take these recommendations into account:
- Use roasted pineapple. Roasting the pineapple adds a smoky aroma and natural sweetness that makes a difference in the marinade.
- Dry the meat well before marinating. This allows the marinade to adhere better and prevents the pork from having excess liquid.
- Control the oven temperature. A high temperature at the beginning seals the meat and preserves its juices.
- Let the meat rest. Wait 10-15 minutes after cooking it so that the juices distribute.
- Do not overcrowd the pan. The loin should have space to roast well and brown.
When is it ideal to enjoy roasted pineapple marinated pork loin?
This dish is perfect for family occasions and celebrations where you want to impress with a distinct and fresh flavor. The combination of the marinade and roasted pineapple provides a sensational tropical note that fits well on summer days or outdoor gatherings. It also works as a simple main course for weeknight dinners because it doesn't require complicated techniques, although its presentation can be elegant for special occasions.
Comparative table of dishes with pork loin and tropical flavors
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Pork loin in roasted pineapple marinade | Pork loin, roasted pineapple, chili powder | Sauce with sweet and smoky flavor from roasted pineapple |
| Pork skewers with pineapple | Pork, fresh pineapple, peppers | It is grilled in small portions |
| Baked Coquito from Chiapas | Pork loin, spices, orange | Uses orange for a citrus flavor instead of pineapple |
| Mixiote of lamb Tlaxcala | Lamb, chilies, herbs | Dish with lamb and traditional wrapper, not pork |
| Pineapple and shrimp cocktail | Pineapple, shrimp, lime | Cold salad without meat, fresher |
| Peanut Pork | Pork, peanut, chilies | Peanut-based sauce, different texture and flavor |
| Chilorio | Pork, chili, spices | Spicier and shredded, different presentation |
3 tricks that help improve your roasted pineapple marinated pork loin
- Use a kitchen thermometer. This ensures that the loin is cooked to its exact point, preventing it from being dry or raw.
- Marinate for at least 30 minutes if you have time. Although not mandatory, it helps intensify the flavor of the marinade in the meat.
- Don't forget to rest the meat. It's a key step for the loin to maintain its moisture and juiciness when cut.
Share your experience
After preparing this dish, don't hesitate to share how your roasted pineapple marinated pork loin turned out. Tell us if you made any variations to the marinade or how you served it. Cooking is for experimenting and enjoying, leave your comment and share your own tricks!
Culinary glossary
- Marinade: Mixture of spices and liquids used to marinate and flavor meats.
- Roasted pineapple: Pineapple cooked on the grill or in a pan until it caramelizes and acquires a smoky flavor.
- Marinate: Soaking food in a mixture of liquids and spices to infuse flavor and tenderize.
- Rest the meat: Letting cooked meat rest so that internal juices redistribute.
- Kitchen thermometer: Instrument for measuring the internal temperature of food and ensuring safe cooking.
