Pineapple Pork Loin
This is a twist on one of my most popular Pork Loin recipes. I needed something to take to a Hawaiian Luau, and decided to add pineapple to the brown sugar & balsamic glaze for a more tropical feel. The result was fantastic. The meat is pull-apart tender, and it's both sweet and savory.
Ingredients
For the Glaze you will need:
Instructions
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Rinse meat in cold water and pat dry. Depending on size, you may need to cut in half or thirds to fit in your pan. With just a little olive oil in pan, sear pieces of pork meat on all sides and then set aside. Place chopped onion in pan, and return seared meat to pot. Add water and place garlic cloves on top of meat. Set cooker to air pressure mode and cook 20 minutes for each pound of meat. (Example: 3lbs = 1 hour cooking time) When done cooking, let pressure release naturally at least 15 minutes. Â Release remaining pressure. Remove cooked pork and shred into bite size pieces using a fork. You can return to pan, or shred directly into serving dish. Add a little of the remaining broth from cooking pan and then cover with glaze.
To make glaze:
In a small sauce pan, combine brown sugar, balsamic vinegar, soy sauce, corn starch and pineapple chunks in their juice. Place on stovetop over medium high heat and stir continuously while it cooks. As it begins to boil, it should thicken. If not, you may need to add a little more corn starch. (Add only 1 tsp. at a time until you reach desired consistency.) Pour glaze over pulled pork and enjoy!