Posted by Jamie Oberdick on 01/20 at 10:45 AM
Hosting a dinner party can be a real challenge. You want to hit a home run with your guests, especially with the main course, but what if your cooking skills are limited? You don’t have to look far for a solution; in fact, it’s right up the road near Philipsburg, at one of our region’s local food gems, Hogs Galore.
A pork loin from Hog’s Galore is a real winning option, and roasting a pork loin is pretty easy. The first step is getting the pork loin; at Hogs Galore, they will cut it to order for you. How big of a pork loin? Generally, my rule of thumb is about 1/3 to 1/2 pound of pork loin per person, just to play it safe. Besides, you can do a lot with pork loin leftovers.
So, how to prepare it? You can’t go wrong with pineapples and pork. They really do go well together. Here’s a recipe for herb and pineapple pork loin that is a tested winner for any dinner party, and is rather easy and not that labor intensive:
- pork loin, about 1/3-1/2 lb per person
- one fresh pineapple or one 20 oz can of crushed pineapple
- 4-8 sprigs each of sage, thyme, and rosemary, depending on size of pork loin
- 3 cloves of garlic, minced
- 1/2 cup of water
- 1/2 cup red wine
- olive oil
- salt and pepper to taste
- Preheat oven to 350 degrees
- If you are using a fresh pineapple, peel it, core it, and chop up into 1” pieces, then “crush” in a food processor, saving juices
- Put pork loin in large roasting pan and rub pork loin with olive oil, coating it.
- Salt and pepper pork loin
- Add crushed pineapple, including juice. Coat the entire pork loin with the pineapple.
- Add sprigs of herbs across top. If you like, and can chop the fresh herbs and add them that way.
- Cover roasting pan with lid or aluminum foil
- Put into oven.
- About every half hour, baste with pan juices. Recover after each basting.
- Check temperature about an hour into the roasting. The loin will be done when the internal temperature is at 140 degrees. It may take an hour, it may take up to an hour and a half or so.
- Move loin to a serving platter, then heat the pan and add the wine. Scrape the bottom to get the brown bits. Stir.
- Serve the loin with the pan juices.
Author: Jamie Oberdick
Bio: Editor, Local Food Journey | Passionate about supporting local food in Central PA
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