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Roast pork loin with pineapple pairs a boneless joint with sweet fruit and a garlic, honey and citrus marinade. Roast on a bed of pineapple, check the centre with a food thermometer and rest before slicing. The fruit provides a sweet contrast to the savoury meat.

With its fruity flavour and simple presentation, roast pork loin with pineapple suits a family meal or an informal festive gathering.

The images illustrate this recipe and its preparation; the appearance of your finished dish may vary.

The method below covers seasoning, roasting and serving. Cooking time is only a guide: the joint’s thickness and your oven affect how long its centre takes to cook.

Ingredients and servings

• 1 kg boneless pork loin, with excess external fat trimmed
• Approximately ½ large pineapple, peeled and cut into chunks; measure about 300 g prepared fruit as sizes vary
• 3 garlic cloves, chopped
• 2 tablespoons vegetable oil or olive oil
• 1 tablespoon lemon or lime juice
• 1 tablespoon honey
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1 teaspoon soy sauce, optional
• 2–3 sprigs rosemary or thyme, optional
• Serves: four

Preparing the pork and pineapple

1. Mix the marinade: combine 3 chopped garlic cloves, 2 tablespoons oil, 1 tablespoon lemon or lime juice, 1 tablespoon honey, ½ teaspoon salt and freshly ground black pepper to taste. Add 1 teaspoon soy sauce if desired. Stir well and put half in a separate clean bowl before handling the raw meat.
2. Season the pork: pat it dry with kitchen paper and coat with half the marinade. Keep the clean reserved half separate for use during roasting; do not return a brush that has touched raw pork to it. Add the optional 2–3 herb sprigs. Wash your hands and clean surfaces after handling raw meat.
3. Arrange in the tin: spread the pineapple chunks, about 300 g, in a medium roasting tin. Place the trimmed pork joint on top. There is no need to leave a thick fat cap for this version.
4. Roast: put in a preheated conventional oven at 180°C. Begin checking after about 40–50 minutes, but continue until the safe core cooking target below is met; a thicker joint can take longer. Use the reserved marinade during cooking and baste with the tin juices about every 15 minutes if desired. Shield pineapple that is browning too quickly with foil.
5. Rest and slice: once fully cooked, remove the pork, cover loosely and rest for 5–10 minutes. Slice and serve with the roasted pineapple.

Checking doneness

A thermometer helps distinguish a browned surface from a cooked centre. Pineapple can colour before the meat is ready, so check the joint itself and protect the fruit if necessary.

• Core cooking target: Food Standards Agency guidance gives 70°C for two minutes, or 75°C for 30 seconds, as suitable combinations. Check the thickest centre with a clean probe. A lower temperature reading on its own is not the finishing test. Source: Food Standards Agency: safe cooking temperatures and leftovers
• Surface and fruit: look for a browned outside and lightly caramelised pineapple. Shield the fruit with foil if needed while the meat finishes cooking; colour alone is not proof of doneness.
• Resting: after the safe cooking target has been reached, loosely cover and rest for 5–10 minutes before carving.
• Slicing: cut across the grain into slices roughly 1.5–2 cm thick and serve with the pineapple.
• If it needs longer: return it to the oven and check again at intervals of around 5–7 minutes. Use the thermometer target rather than appearance alone.

Common problems and how to avoid them

The main challenges are overcooking the loin, scorching the fruit and making the glaze too sweet. Keeping an eye on each element helps produce a more balanced result.

• Dry meat from excessive cooking: check the centre rather than extending the roasting time automatically. Once it meets the safe temperature-and-time target above, take it out and rest before slicing.
• A pale, wet surface: pat the raw joint dry before applying the marinade. Avoid repeatedly drenching it; occasional basting adds flavour but does not guarantee a crisp crust.
• Uneven seasoning: coat the joint evenly. Keep the clean reserved marinade separate and use it during roasting so it cooks, rather than pouring raw-meat marinade over the finished pork.
• Pineapple browning too quickly: cover the fruit loosely with foil. Continue checking the centre of the pork until fully cooked; do not take it out early to save the fruit.
• Skipping the rest: wait 5–10 minutes before carving, loosely covered, rather than cutting straight from the oven.
• Slicing with the grain: cut across the muscle fibres into slices about 1.5–2 cm thick for a more pleasant texture.

Variations, serving and storage

Variations

• Brown sugar instead of honey: replace the tablespoon of honey with 1 tablespoon brown sugar for a different caramel flavour. Watch the coating carefully as it colours; the safe cooking target for the pork is unchanged.
• Orange juice variation: replace the tablespoon of lemon or lime juice with the same amount of orange juice. A little orange zest is optional. This makes a less sharp marinade.
• A more browned finish: a short increase in heat towards the end can add colour, but watch the honey and fruit closely. Do not add uncooked leftover marinade after roasting.

Practical tips

• Tender slices: avoid unnecessary cooking beyond the safe target, rest loosely covered for 5–10 minutes and carve across the grain.
• A golden surface: dry the pork before seasoning and avoid opening the oven more often than needed. The glaze should colour without scorching.
• Balanced flavour: taste a cooked portion before adding seasoning. A small pinch of salt may balance the sweet fruit, but take account of any soy sauce already used.

Serving and leftovers

Serve slices of pork with the roasted pineapple. If offering the roasting juices as a sauce, bring them to a thorough boil first. Use clean serving utensils and a clean carving board.

Cool leftovers promptly in small portions and refrigerate within two hours. Eat within 48 hours or freeze. If reheating, do so only once, until steaming hot throughout. Source: Food Standards Agency: cooling and storing food

Ready to serve

Confirm that the pork meets the safe core temperature-and-time target above before removing it from the oven. Rest for 5–10 minutes, then slice across the grain.

For extra colour, use the brief finishing adjustment described above and watch closely. Serve with the pineapple once everything is fully cooked, rather than treating a browned surface as the final test.

Roast pork loin with pineapple: frequently asked questions

How do I brown the outside without drying the pork?

Pat it dry before seasoning, coat evenly and roast at the stated temperature. Start checking at 40–50 minutes, but expect a thicker joint to need longer. Use a thermometer to decide when it is done, shield the fruit if necessary and avoid unnecessary extra cooking.

How do I know the centre is cooked?

Check the thickest centre with a clean probe, using the temperature-and-time combination in the doneness section. Rest only after that target is met. Clear juices or a browned outside alone do not replace the check.

What if the pineapple colours too quickly?

Shield the fruit loosely with foil while the pork continues cooking. Check the centre regularly until ready; the pineapple’s colour should not determine when you remove the joint.

Can I replace honey with brown sugar?

Yes. Use 1 tablespoon brown sugar instead of the tablespoon of honey. It changes the flavour of the coating, so watch closely to prevent it burning while keeping the same safe cooking target.

How should I slice it and store leftovers?

Cut across the grain into slices around 1.5–2 cm thick and serve with the pineapple. Follow the prompt chilling and reheating guidance above for anything left over.

Sources and Further Reading

• Food Standards Agency: safe cooking temperatures and leftovers
• Food Standards Agency: cooling and storing food