Looking for a quick, and delicious dinner to put on the table? Well look no further than this Honey Pork and Pineapple with Roasted Green Chilies...the perfect use for thrifty pork loin.
I love spring time for many reasons, and one of those is saving money! Spring is usually when you can find large pork tenderloins on sale. Otherwise how would all those ribs be available for all the BBQ-ing each summer? I try to get at least one and sometimes two to prepare and stick away in our freezer. I cut boneless pork loin chops just the way we like them, about 3/4 inch thick. Usually placing two or three depending on the size into freezer bags, seal tightly and stock the freezer. From there I cube the tapered end pieces and bag it up with a label that states "stew". I should probably label these bags, "cubed".
Make this recipe instead, because loin does not make a good stew!
To be honest, stew sounds like a good idea during the processing of the meat, but not when it came time to cook the meat. The reason? Today's pork is leaner than pork from even just twenty years ago, and much leaner than the pork served in my childhood home a hundred years ago! The loin of a modern day raised pig is quick to over cook, which means it will be dry. And no one wants to eat dried out pork. I know because I am in that group! But never fear, while the loin is quick to dry out from overcooking, it is also quick to get on the table. when cooked gently and for just the right amount of time.
Traditionally long simmered stew does not work for lean pork. But this recipe does!
When I took the pork cubes from the freezer to thaw for dinner, I knew I needed to get creative. And I think I did a pretty good job! A few simple ingredients, a quick browning for a rich flavor, then an open skillet simmer and you get to enjoy a tender, moist entrée of Honey Pork with Pineapple and Roasted Green Chilies. Simply serve over brown rice, offering fresh cilantro and lime wedges on the side. Not too sweet, and not too spicy. Only a delicious and easy to prepare dinner, that everyone will enjoy!
Open pan simmering is the trick to not over cooking pork.
The open pan simmering technique does not overcook the meat, but what it does do is concentrate all the wonderful juices in the skillet into a rich sauce that you can spoon over your rice. We went casual and enjoyed our Honey Pork with Pineapple and Roasted Green Chilies as a meal in a bowl. The pan sauce cooks down to about half the volume started out with and is delicious to spoon over the rice. Serve with fresh cilantro, for all the cilantro fans out there.
And should you not be a cilantro fan, I am pretty sure you will still enjoy this delicious pork bowl dinner! But I must give credit where credit is due. I am fortunate to have a daughter who is also a wonderful cook, she gave me the idea to combing pineapple and roasted green chilis from a dish she had made a few days ago. And she was right, they are a great flavor pair. I hope you give this wonderful dinner a try.
Some additional thoughts on this recipe:
Use the cut of pork you prefer. You may need to adjust the cooking time and or temperature.
You will get a beautiful brown crust on the pork when you use butter or bacon fat, if oil is preferred, do use a touch of butter or bacon fat for a richer brown crust. The rich flavor from browning the meat adds to the overall flavor of the dish.
The open pan simmer is perfect for the loin cubes called for in the recipe.
Ingredients needed for this recipe:
- pork
- honey
- roasted green chilis, do not drain
- pineapple chunks in juice, do not drain
- garlic salt
- fresh ground pepper
- whole wheat flour
- bacon fat, butter or oil
- cilantro
- fresh lime
You will also need the following:
- large skillet
- measuring cups
- measuring spoons
- medium sized mixing bowl
Now we are ready to begin!
Honey Pork with Pineapple and Roasted Green Chilies
inspired by my daughter Jessica!
by the seat of my pants!
UPDATED: 06.28.2024
1-1 1/2 pounds of cubed pork loin
1 16-oz can of pineapple chunks in juice
1 7-oz can of Roasted Green Chilies, we used mild
2 T honey
1/4 c whole wheat flour
garlic salt
fresh ground pepper
2 - 3 T bacon fat, or butter, or oil, we used bacon fat
Add the pork cubes to the mixing bowl, top with the flour and toss or mix together until the pork is coated in flour.
Heat the bacon fat in the skillet over medium high heat. When the pan is hot, add the coated pork cubes. Season well with the garlic salt and pepper.
Let brown until a rich brown crust if achieved, adjusting the heat if needed. Turn the cubes over and let the other side brown.
Top the browned pork with the honey. Top the honey with the chilies, and the pineapple.
Adjust the heat if needed, let mixture come to a boil, reduce to medium and let simmer 10 minutes.
Stir gently bringing the pork up to the surface, let simmer an additional 10 minutes.
Serve over brown rice with fresh cilantro and lime on the side.
Storage options for Honey Pork with Pineapple and Roasted Green Chilies. Store leftovers in the refrigerator for up to three days. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Honey Pork with Pineapple and Roasted Green Chilies has
been included below.
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Printable "copy and paste" version:
Honey Pork with Pineapple and Roasted Green Chilies
inspired by my daughter Jessica!
by the seat of my pants!
UPDATED: 6.28.2024
1-1 1/2 pounds of cubed pork loin
1 16-oz can of pineapple chunks in juice
1 7-oz can of Roasted Green Chilies, we used mild
2 T honey
1/4 c whole wheat flour
garlic salt
fresh ground pepper
2 - 3 T bacon fat, or butter, or oil, we used bacon fat
Add the pork cubes to the mixing bowl, top with the flour and toss or mix together until the pork is coated in flour.
Heat the bacon fat in the skillet over medium high heat. When the pan is hot, add the coated pork cubes. Season well with the garlic salt and pepper.
Let brown until a rich brown crust if achieved, adjusting the heat if needed. Turn the cubes over and let the other side brown.
Top the browned pork with the honey. Top the honey with the chilies, and the pineapple. Adjust the heat if needed, let mixture come to a boil, reduce to medium and let simmer 10 minutes. Stir gently bringing the pork up to the surface, let simmer an additional 10 minutes.
Serve over brown rice with fresh cilantro and lime on the side.
Storage options for Honey Pork with Pineapple and Roasted Green Chilies. Store leftovers in the refrigerator for up to three days. I do not recommend freezing this dish.
~~~~
Hubby would enjoy this. Thanks so much for linking up at the #UnlimitedLinkParty 102. Shared.
ReplyDeleteThank you Dee!
DeleteJudee from Gluten Free A-Z Blog: A nice combination of flavors in this interesting dinner recipe. The sweet honey and pineapple combined with the chilies must taste great!
ReplyDeleteHi Judee, it was quite good, another great idea from my daughter!
DeleteIt looks gorgeus.
ReplyDeleteThank you!
DeleteWe love pork and often are looking for new ways to cook it!
ReplyDeleteThe flavor profile of pork is similar to chicken, so often I will use a favorite chicken recipe for pork and create a new dish to enjoy. Like this one! My daughter used the flavor combination on chicken for one of her meals.
DeleteThanks so much for sharing and dropping by our linkup party at Fiesta Friday #474. Hope to see you soon again!
ReplyDeletePauline, you are very welcome, thank you for hosting.
DeleteVisiting again to say thanks so much for linking up at the #UnlimitedLinkParty 103. Shared.
ReplyDeleteDee, as always, thanks for hosting!
DeleteMelynda, this does sound awesome. I am not a chili person, so will do all the rest. Thanks for sharing. Pinned.
ReplyDeleteWe use the mild roasted canned green chilies in a can, so this dish has no heat, but it sure is good and from our perspective, doesn't need heat to be delicious! Thanks for stopping by, I appreciate it.
DeleteThis really does look delicious, it's my kind of meal. Pork lends itself beautifully to these flavours.
ReplyDeleteHRK, this is quite delicious, I personally love the chilies and the pineapple with the pork. Thanks for stopping by, I appreciate it!
DeleteThat looks and sounds so good! I never used to like pineapple when it wasn't nice and cold but I've started enjoying it more and more; especially when paired with pork or chicken.
ReplyDeleteJoanne the chilies and pineapple are really delicious with the pork, and I also find myself using fruit in my main dishes more and more. Thanks for stopping by, I appreciate it.
DeleteThis sounds fabulous! Thanks for sharing at the What's for Dinner party. Hope to see you again at tomorrow's party!
ReplyDeleteHelen, thanks so much, and thanks for hosting, I sure appreciate it.
Delete