It wouldnʼt be Polynesia without an exotic and original dish: Pork loin with pineapple sauce. Donʼt be fooled by appearances! This is a light, low-calorie dish that is easy to prepare. For anyone who loves fruit and sweet and sour flavours. We provide you with the recipe to follow step-by-step. Are you ready for the challenge?
- 720 g pork loin
- 500 g fresh pineapple
- 60 cl soy sauce
- 10 cl apple cider vinegar
- 15 g brown sugar
- 30 g flour
- 40 g red pepper, finely diced
- 100 g onion, finely diced
- Salt and black pepper
- Olive oil
*To serve: boiled rice or sautéed vegetables.
- Clean the pork loin (pork fillet can also be used), cut into medallions and season.
- Blend the pineapple.
- In a container, prepare the marinade with the blended pineapple, brown sugar, soy sauce, vinegar, and flour. Mixed well until everything is dissolved.
- Marinate the pork for an hour so that it absorbs all the flavours.
- After an hour, drain and reserve the liquid. The liquid is used to make the sauce.
- Brown the pork over a high heat and put it to one side as it will finish cooking in the sauce.
Preparing the pineapple sauce:
- In a frying pan, fry the onion well with a little olive oil, then add the red pepper. When it is well sautéed, add the reserved marinade.
- Bring to the boil for 2-3 minutes, if it thickens too much due to the flour, add a little water.
- Add a pinch of salt.
Finishing the dish:
If you donʼt like too much sauce with your meat, return it to the frying pan to finish cooking and add sauce once it is on the place. Alternatively, finish cooking the meat in the sauce for another 3 or 4 minutes.
Can be served with boiled rice or sautéed vegetables.