Glazed Pork Loin with Pineapple and Ginger Sauce
A sweet-savory roasted pork loin marinated in soy, ginger, and garlic, then glazed with a glossy pineapple-cornstarch sauce. The tender meat rests on caramelized pineapple slices with a warm, syrupy glaze spooned over top. Perfect for weeknight dinners or casual entertaining, this recipe balances umami depth with tropical brightness. The extended marinade ensures juicy, well-seasoned meat that stays moist through roasting.
Ingredients
- 2 lb boneless pork loin, trimmed
- 20 ounce canned pineapple slices in juice, drained, juice reservedfresh pineapple1 medium fruit, cut into ringspaleowhole30
medium
- ¾ cup light corn syrup, or dark corn syrup
- ⅓ cup soy sauce
- ⅓ cup green onion, thinly sliced
- 1 ½ tablespoon gingerroot, minced
- 3 clove garlic, minced and pressed
- ½ teaspoon dry mustard
- 1 tablespoon cornstarch, for sauce
- 2 tablespoon water, for sauce
Instructions
- 1
Drain pineapple slices, reserving 3/4 cup juice.
- 2
Whisk together corn syrup, reserved pineapple juice, soy sauce, green onion, ginger, garlic, and dry mustard in a bowl.
- 3
Add pork to marinade, turn to coat thoroughly.
- 4
Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- 5
Remove pork from marinade and reserve liquid.
- 6
Place pork on a rack in a foil-lined roasting pan.
- 7
Roast, brushing frequently with reserved marinade until internal temperature reaches 170 degrees.
- 8
Transfer 1 cup reserved marinade to a saucepan and bring to a boil.
- 9
Mix cornstarch and water until smooth, then stir into boiling marinade.
- 10
Return to a boil over medium heat, stirring constantly, and boil for 1 minute.
- 11
Add 4 pineapple slices and heat until glazed.
- 12
Arrange remaining pineapple slices on a serving platter.
- 13
Place pork on pineapple and pour sauce over top.
- 14
Serve warm.
Tips
Marinate the pork at least overnight if possible; longer marinating deepens flavor and ensures even seasoning throughout the meat.
Brush pork frequently during roasting to build a glossy coating and prevent drying. Let rest 10 minutes after roasting before slicing.
Make the sauce in the last 10 minutes of roasting to keep pineapple slices warm and prevent them from becoming mushy.
Good to Know
Refrigerate cooked pork and sauce in an airtight container up to 3 days. Reheat gently in a 325-degree oven with a splash of broth to prevent drying.
Marinate pork up to 24 hours in advance. Prepare sauce through the cornstarch slurry; refrigerate and reheat on stovetop when ready to serve.
Slice pork against the grain and arrange on warmed platter. Spoon pineapple slices and glaze around meat. Serve with rice, roasted vegetables, or steamed bok choy.
Common Mistakes
Roast without frequent basting to avoid a dry, pale exterior.
Skip the resting period to avoid juice loss and uneven slicing.
Boil the sauce too long after adding pineapple to avoid mushy fruit.
Substitutions
Gluten-Free Swaps
General Alternatives
medium
FAQ
Can I use fresh pineapple instead of canned?
Yes, use one medium fresh pineapple cut into rings and reserve 3/4 cup freshly squeezed or store-bought juice. Fresh fruit adds texture but canned is more convenient and yields consistent juice volume.
How long does cooked pork keep in the refrigerator?
Properly stored in an airtight container, roasted pork lasts 3 to 4 days. Freeze for up to 2 months. Reheat gently in a low oven with a bit of moisture to prevent drying.
What if my pork reaches 170 degrees before the time is up?
Tent with foil and reduce heat to 325 degrees if interior temperature climbs too quickly. Pork is safe at 145 degrees; 170 degrees yields very lean, firm meat. Check after 75 minutes to avoid overcooking.