Roast Pork and Pineapple
Pork is the most popular meat in all Latin countries. This recipe consists of dry rubbing the pork and roasting with fresh pineapple and sweet onions. The pork generates a lot of pan juices that gets turned into a pork/pineapple gravy. The gravy is then ladled back over the pork. What sounds better than this? The recipe calls for 4-5lbs of a pork loin roast. I always recommend using bone in, but boneless will work too. I happened to have 4lbs of bone in country style ribs, so I used that instead of a roast. Country style ribs aren’t actually ribs, but the rib end of a pork loin, cut in half to slightly resemble a rib. Both will cook the same way.
Ingredients
Spice Rub
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Roast Pork and Pineapple
- 1 tbsp olive oil
- 4-5 lbs pork loin roast or bone in country style ribs
- 1 small pineapple cored and sliced into 1/2” thick rings
- 1 sweet onion sliced
- 2 cups pineapple juice
- 3 tbsp butter
Gravy
- 2 cups pan juices from roasting strained
- 1/4 cup heavy cream
- 1 tbsp cornstarch
Garnish
- cilantro chopped
Instructions
- Mix together all of the dry spices.
- Rub the pork down with olive oil and the spice dry rub.
- Preheat the oven to 400 degrees. Lay the pork down the center of a roasting pan. Arrange the onions around the perimeter of the pork, with the pineapple layer across the top. Pour in the 2 cups of pineapple juice. Roast uncovered for 45 minutes.
- Take the pork out of the oven. Cover with foil. Turn the oven down to 300 degrees. Roast for 1 hour. Baste with the juices half way into the hour.
- Take out of the oven and uncover. Place the butter across the top of the pork and let rest for 10 minutes.
- Strain 2 cups of the pan juices into a small pot. Simmer for 10 minutes.
- Mix together the heavy cream and cornstarch. Whisk into the pan juices to make a gravy.
- Serve with mashed potatoes. Ladle the gravy over the pork and potatoes. Garnish with cilantro.
