An easy-to-make, reviving grapefruit dressing! It tastes great on a spinach, walnut, and apple chunk salad.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons honey, or more to taste
- 1 tablespoon Dijon mustard, or more to taste
- ½ teaspoon ground black pepper, or to taste
- ½ (3 pound) pork loin
- ½ (8 ounce) can pineapple chunks, drained
- ¼ teaspoon salt, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
- Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
- Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
- Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.
- Please note the differences of cooking time and temperature when using the magazine version of this recipe.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 150 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it. I used crushed pineapple instead of chunks and used some EVOO for the browning but otherwise pretty much followed the recipe exactly. Gad I checked the temp at 35 minutes or it would have been really overdone. Oh, and the recipe never says where to use the salt—I just added it to the dijon/honey mixture. I’ll make this again.
Delicious! So moist and tender. Keeper!
The pineapple “sauce” was a real hit!
Phenomenal
I changed nothing. came out very delightful. I used top quality ingredients.
We loved it! I used 1” loin pork chops and fresh pineapple chunks in with the pork! Outstanding. Pork was so moist and tender! We just ate the roasted pineapple chunks as a side.
We are a house of 2, so I made this with a pork tenderloin. Cut the honey mustard mixture in half and baked for about 25 minutes (more if you like well done). Great dish – will make again.
This was really good and we’d eat it again for sure. Cooking time was too short though as we prefer our pork a bit more well done. I guess I should have trusted my instincts that 145 would be too rare for us. TIP: I saved a pan by browning in a stainless steel frying pan and then moving that into the oven after adding the sauce and pineapple.
This was really good and we’d eat it again for sure. Cooking time was too short though as we prefer our pork a bit more well done. I guess I should have trusted my instincts that 145 would be too rare for us. TIP: I saved a pan by browning in a stainless steel frying pan and then moving that into the oven after adding the sauce and pineapple.
This was an easy recipe and so delicious. I think I will try using fresh pineapple next time, or as another user suggested, using crushed pineapple to eliminate having to use a blender
great will make again
I made it exactly as the recipe except doubled up on the sauce as per other reviewers tips. Not necessary. The pork was tough. I used crushed pineapple and stick-blendered it with the juices. Taste was OK but I didn’t care for the texture. Unfortunately I made it for guests! I had half left so put it in the slow cooker with the all the left over sauce and enjoyed it today as pulled pork – much better.
My family loved it. The pork loin came out tender, juicy, and tasty. I doubled the Dijon mustard and honey mixture just because we like to have extra sauce. I ended up with more sauce than needed. I used 2 tablespoons of Lawry’s seasoned salt for our 3 pounds porkloin. Not too salty at all for us. Will definitely make it again. Thank you for sharing! 🙂
Awesome, simple and really tasty. Doubled the sauce as others suggested, added some white pepper to the honey mustard mix for a little kick. Served with jasmine rice & peas. Whole fam enjoyed, even my picky steak & potato only husband!
This recipe is very quick and easy to make and the flavor is delicious. We enjoyed the pineapple and sauce with the roast. Save yourself an extra dish to clean up though by using your cast iron or another oven safe skillet. I had a 1.5 pound boneless pork loin roast and seared it in my cast iron skillet. Spread the paste on the roast and added the pineapple chunks as directed. I did add double the amount of pineapples because 4 ounces just didn’t seem like it would be enough. Covered the cast iron and shoved it in the preheated oven @ 375F. Removed from the oven when internal temp reached 145F, which was a little sooner than the cook time listed in the recipe and let it rest. My husband stole a slice and put a little of the pan juices on top along with 1-2 pineapple chunks. I think he preferred it this way instead of the blended sauce. Next time, I’d probably use crushed pineapple and skip the blender step. Will definitely make this recipe again as it was quite tasty! Thanks for the recipe!
This was simple and delicious! Our family could not get enough. We put bacon on top and used extra crushed pineapple. Yummy!
I will absolutely make this again! It was quick, easy, and delicious. I served it with kale slaw and cauliflower au gratin (made on the stove). Healthy, tasty dinner.
I browned the loin in a cast iron enamel coated dutch oven so I had to cut it in half. The cook time and temperature recommended left the loin pink in the center and running clear liquid. The ends of the loin were delicious, tender and juicy but the centers were still a bit tough. Next time I will cook to a higher temperature. The center pieces I saved and fried with eggs for breakfast.
I cut the loin into medallions then browned it in an electric pressure cooker. I doubled the rub and tossed the medallions in it. I also used a fresh pineapple cut to chunks and poured the juice it made right in with it. 30 minutes on roast then pulled the medallions out and pureed what was left with an immersion blender and served it all on a bed of brown rice.
Cooking time is too long as the meat was dry and the “paste” was runny. It was okay.
I followed this recipe exactly. It was super delicious and super easy to make. There were no leftovers.