Pineapple-Glazed Pork Loin

Servings: 6
Prep Time: 100 minutes


4 lb. boneless pork loin roast (3–4 lb.)

1/2 cup honey

1/2 cup soy sauce

1/4 cup white wine vinegar

1 cup fresh pineapple (finely chopped)

2 cloves garlic (minced)

2 Tbsp. ginger paste (spreadable or squeeze ginger)

1 tsp. ground ginger

1. Score the top of the loin in 1-inch diamonds with a sharp knife (1/4 inch deep).

2. Combine all other ingredients. Pour half over the pork and reserve the other half (roughly one cup) for basting. Let loin marinate 2 hours to overnight in refrigerator.

3. Preheat oven to 350°F. Remove pork from refrigerator and discard used marinade.

4. Roast pork for roughly 15-20 minutes per pound, or until internal temperature on a thermometer reads 145°F.

5. Lightly warm the reserved marinade in a saucepan. When the pork is close to done, baste the roast with the reserved marinade during the last 5 to 10 minutes of cooking.

6. Remove roast from heat; let rest 3 minutes.

Courtesy of the National Pork Board, Des Moines, Iowa.