Pork with Pineapple Chutney

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Tired of dry pork loin?

Marinate your pork in this delicious marinade for at least 4 hours, sear, then finish low and slow in the oven for flavorful, juicy pork loin.

Pork with Pineapple Chutney

Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: Serves 4-6


  • 1, 2-3 lb Pork Loin Roast
  • 1/2 cup Soy Sauce
  • 1/2 cup Worcestershire Sauce
  • 1/2 cup Brown Sugar
  • 1 clove Elephant Garlic, chopped, Regular garlic may substitute, just increase the amount
  • To taste Salt & Pepper
  • 2 Tbsp Red Wine Vinegar
  • Juice of 1 Fresh Lemon
  • 1 Tbsp Fresh Ginger, Skinned and Minced
  • 1 Tbsp Olive Oil, Plus additional for searing
  • For the Pineapple Chutney:
  • 1 whole Fresh Pineapple, skinned and cut into 3/4 in cubes
  • 1 Red Pepper, Diced 3/4
  • 1 cup Red Onion, Diced
  • 1 clove Elephant Garlic, Regular garlic may substitute, just use more
  • 1 Serrano Pepper, Sliced
  • 1 Tbsp Fresh Ginger, Skinned and minced
  • 1/4 cup Rum
  • Juice of 1 Fresh Lime
  • 1/2 cup Brown Sugar
  • Fresh Cilantro, Roughly chopped

Let's go!

  1. Combine the marinade ingredients in a gallon sized plastic storage bag. Marinade at least 30 minutes or all day for more tender, flavorful meat. Skin and chop your fruits and vegetables for the chutney just before you move to the next step.
  2. Pre-heat the oven to 350F. Heat a frying pan to high heat. Add 1 Tbsp olive oil, and quickly sear the pork on both sides, about 3 minutes per side. Line a half sheet pan with aluminum foil. Place the pork on the foil and cook uncovered 20 minutes. Turn off the heat of the oven and let the pork continue to cook in the low heat while you finish the chutney. About 20-30 minutes.
  3. In the same frying pan, lower the heat to medium-high and add the peppers, onion, and ginger. Cook about 3-4 minutes. Add the rum and lime juice and cook an additional 2 minutes. Add the pineapple, sugar, and garlic and continue to cook until softened, about 20 minutes. Add the cilantro as desired and turn off heat.
  4. Remove the pork from the oven and let it rest 5-10 minutes before cutting. Serve pork and chutney over cilantro rice or as desired. (https://delishably.com/meat-dishes/Slow-Cooker-Pork-Carnitas-with-Cilantro-Rice)





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