Juicy pork loin with pineapple and thyme

on

Today I'd like to share a recipe for a simple dish that will work perfectly both on festive occasions and during a family dinner. We'll prepare baked pork loin marinaded in pineapple juice with a bit of aromatic thyme. 

 

Meat prepared this way is soft and juicy. While you can't quite taste the pineapple in the ready dish, juice serves as a perfect way to make it tender. Pleasant aroma of fresh thyme is easy to smell, on the other hand. Add in lightly grilled pineapple, light sauce and your favourite starch - and you'll get a perfect dinner.

You'll find a list of ingredients and method below.

Turn on English CC to watch the video.



Ingredients

  • 1 glass (250 ml) pineapple juice
  • 2 tbsp (~20 g) soy sauce
  • 2 tbsp (~30 g) maple syrup
  • 1 tsp ground coriander 
  • 2-3 garlic cloves
  • 2 tbsp fresh thyme
  • Pork loin (~1.5 kg)
  • Pineapple slices
  • 1 tsp oil
  • 1 tsp unsalted butter
  • 1 tsp flour

Method

  1. Prepare the marinade. Into a bowl pour 250 ml pineapple juice, 2 tbsp soy sauce and 2 tbsp maple syrup. Add 1 tsp ground coriander, 2 tbsp chopped fresh thyme and 3 garlic clover pressed through a garlic press. Mix the contents of the bowl until fully combined.
  2. Clean the meat from excess fat and impurities. Leave the white skin on top of the pork loin. Transfer meat to a large plastic string bag and pour marinade in. Remove excess air from the bag and close it tightly. Massage the meat so the marinade may reach all the nooks and crannies. Put the bag into a fridge for at least 8 hours, massaging every now and again.
  3. Take meat out of the fridge after this time. Pour the marinade into a separate bowl and keep it.
  4. Place the loin onto a large baking tray. Cover it lightly with aluminum foil to protect it from temperature. Place the meat in a conventional oven preheated to 200 deg C, on a middle tray, and bake according to the following rule: 1 hour of baking for each 1 kg of meat. Keep it covered for the first hour.
  5. Take the foil off after the first hour. Baste the meat with reserved marinade - repeat it a few times during the remaining baking time. Meat is ready once the internal temperature reaches 70 deg C. If you don't have a thermometer, prick the meat with a wooden skewer - loin is ready when juices flowing out are clear.
  6. Take the pork loin out of the oven and transfer it onto a cutting board. Wrap it with a piece of aluminum foil and let it rest for 10-15 minutes to keep the moisture inside.
  7. Meanwhile, prepare the sauce. Pour the liquid that remained in the baking tray through a sieve to a separate container. Feel free to collect the fat floating on top to discard it.
  8. Pour the liquid into a small pan and heat it up on the stove. Mix 1 tsp of butter and 1 tsp of flour together to create a paste; add half of it to the pan. Stir the sauce, keeping the heat on, until the paste combines with the liquid in the pan. Add the rest of the butter and flour paste in if required. Once sauce thickens up, take it off heat.
  9. Heat up 1 tsp oil on a griddle pan and place pineapple slices onto it. Grill them for 3 minutes on each side until the burn marks appear and pineapple softens up. Take ready slices off heat.
  10. After 15 minutes take aluminum foil off meat. Slice pork loin up and serve warm with pineapple slices and sauce, or cold as a party appetizer.
  11. Enjoy! 

Comments

Post a Comment