Hands-on Time
24 Mins
Total Time
1 Hour 22 Mins
Yield
Serves 6 (serving size: 3 ounces pork and 1/4 cup jam)
Photo: Oxmoor House 

How to Make It

Step 1

Preheat your oven to 325°.

Step 2

Combine the first 8 ingredients (through the habanero) in a bowl. Stir in 1/4 teaspoon of the salt.

Step 3

Dry the pork loin well. Sprinkle evenly with 1/4 teaspoon salt.

Step 4

Heat a large, straight-sided skillet over medium-high heat. Spray with cooking spray. Add the pork and cook 5 minutes, browning on all sides. Remove the pork and keep it warm.

Step 5

Add the pineapple mixture to the pan and cook down to a jam, stirring frequently to avoid scorching, about 10 minutes.

Step 6

Turn off the heat. Grab a potato masher. Do the mash. Break up the pineapple.

Step 7

Reserve half of the jam. Set aside at room temperature until service.

Step 8

Spray a small roasting pan with cooking spray.

Step 9

Place the pork loin in the roasting pan and spread the remaining half of the jam over the pork.

Step 10

Roast the pork at 325° for 40 minutes, basting and redistributing the jam onto the pork loin periodically. The pork loin is ready for finishing heat when the internal temperature reaches 125°.

Step 11

Raise the oven temperature to 450° and roast the pork 8 minutes. The internal temperature should reach 135°. The exterior should be nicely caramelized from the fruit and sugar.

Step 12

Remove from oven, season evenly with 1/4 teaspoon of the salt, and let the meat rest for 10 minutes.

Step 13

Slice and serve with the reserved jam.

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