Pineapple-Jalapeno Marinated Pork Loin
Pork loins are a lean dinner option and are readily available in most butchers or grocery stores. You'll often find them sold in a marinade, but I prefer making my own marinades at home. I have yet to find a jalapeno-pineapple marinade in the store, so I invented my own option.
Ingredients
- 2 pound pork loin
- 1/2 pineapple, peeled and chopped
- 4 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 4-5 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- A few sprigs of fresh rosemary, chopped
Cooking Directions
- Heat a small pan to medium heat and add peppercorns, cumin seeds and caraway seeds. Heat a few minutes until they begin to pop. Remove from heat and cool.
- To a food processor, add all ingredients except the pork loin. Process until a chunky marinade forms.
- Set pork loin into a wide flat dish and score it with a knife on each side. Pour marinade over the top and rub it into the meat. Refrigerate at least 2 hours, longer for fuller flavor.
- Preheat over to 350 degrees.
- Cook pork with the marinade for 40-45 minutes, or to preferred doneness and no longer pink in the middle.
- Rest a few minutes and serve!