Sauteed Pork with Pineapple Sauce Recipe

Sauteed pork perfectly paired with tangy pineapples

Cooking time

15 minutes

Calories

451kcal

Sodium

0.6g

Nutrition facts are for one serving.

pork loin

Directions

Trim fat from the pork, and then season with salt, black pepper, and garlic.
Slice carrot into 2 mm (1/4 in.) thick slices.
Cut each pineapple slice into 8 even pieces.
Heat oil in frying pan over medium heat. Place carrot slices and pork loins into the pan. Cook pork loins evenly on both sides until lightly browned. Add white wine and then lid, continue to let the pork loins cook in the wine for about 7 to 8 more minutes over low heat. Once wine has been reduced remove pork loins and carrots to a plate.
Add pineapples and ingredients under (A) to the frying pan and thoroughly mix. Continue cooking over low heat for a couple minutes. Pour pineapples and sauce over plated pork loins and carrots.

Cooking Basics

Carrots - rounds

Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.