- 2 cups diced fresh pineapple
- 1 cup diced mango
- 1/2 cup coarsely chopped fresh cilantro
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 habanero chile, slivered
- 3/4 teaspoon kosher salt, divided
- 1 1/2 pounds boneless pork loin
- Cooking spray
- calories 198
- fat 6 g
- satfat 1.7 g
- monofat 2.1 g
- polyfat 0.7 g
- protein 22 g
- carbohydrate 14 g
- fiber 1 g
- cholesterol 66 mg
- iron 1 mg
- sodium 285 mg
- calcium 31 mg
How to Make It
Preheat your oven to 325°.
Combine the first 8 ingredients (through the habanero) in a bowl. Stir in 1/4 teaspoon of the salt.
Dry the pork loin well. Sprinkle evenly with 1/4 teaspoon salt.
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.
Add the pineapple mixture to the pan and cook down to a jam, stirring frequently to avoid scorching, about 10 minutes.
Turn off the heat. Grab a potato masher. Do the mash. Break up the pineapple.
Reserve half of the jam. Set aside at room temperature until service.
Spray a small roasting pan with cooking spray.
Place the pork loin in the roasting pan and spread the remaining half of the jam over the pork.
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°.
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.
Remove from oven, season evenly with 1/4 teaspoon of the salt, and let the meat rest for 10 minutes.
Slice and serve with the reserved jam.