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Hawaiian Pineapple Pork Loin

Hawaiian Pork Loin
1 hour to prepare serves 6

1 1/2 pounds pork loin
1 can pineapple rings, juices reserved
1 (16 oz.) bottle barbecue sauce
1 red bell pepper, chopped
1 jalapeño, seeds removed, minced
3 cloves garlic, smashed and minced
1/4 cup red onion, finely chopped
1/4 cup green onion, garnish
Kosher salt and freshly ground pepper, to taste

Preheat oven to 450º F.
Place pork loin on a cutting board and make a series of small, parallel incisions along the length of meat.
Transfer to a large baking dish or baking sheet, then fill each incision with 1/2 pineapple ring.
Pour barbecue sauce and 1/2 reserved pineapple juice (more or less as desired) into a medium bowl, then stir in red bell pepper, jalapeño, garlic and red onion.
Pour sauce over pork loin, then place in oven and bake for 10-12 minutes, then lower heat to 350º and cook for another 35 minutes, or until pork is cooked through. Internal temperature should be between 150-160º F.
Remove from oven and top with green onion, if using.