When I first saw this I was not sure about it, since I am not a big prune fan. My husband is so I knew he would love it. I like to make a recipe as is the first time but sometimes I know I need to modify it. Which was the case here.
This recipe calls for a pork loin roast, but I used pork tenderloins. (she says you can substitute the tenderloins). I also did not brine the meat since I was using tenderloins.
I seem to always make something new when I have guests and then hope for the best. I did not have to worry about this dish. It smelled so good cooking and when I opened the door, I was so happy to see how great the pork roast looked.
As I plated it to serve, I knew the meat looked wonderful, but was a little concerned about the prunes in the dish. I shouldn't have worried, everyone loved it. They even commented on the fact that how the prunes were such a good complement with the pork. Not a drop of anything was left on the plate. It was a big hit!
The next time I make it, I will probably just use sliced onions instead of the pearl onions. I am not a big fan of pearl onions. I think they overpower the prunes. I will see how sliced onions work.
Recipe Print
Roasted Pork Loin with Pineapple Glaze
Ingredients:
Brine:
1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin
Herb Rub:
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper
Directions:
For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
Preheat the oven to 400 degrees F.
For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.
Of all the recipes I have made, this one is at the top of my list. if you try it, I hope you love it as much as we do.
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