Scale

For the Pork

•2 to 3 lbs pork loin or pork shoulder

•1 tablespoon olive oil

•Salt and pepper (to taste)

For the Pineapple Brown Sugar Glaze

For the Pork

For the Pineapple Brown Sugar Glaze

•1 cup juice (fresh or canned)

•1/2 cup brown sugar (packed)

•1/4 cup soy sauce

•2 cloves garlic (minced)

•1 tablespoon Dijon mustard

•1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced)

•1 can (8 oz) pineapple slices (optional, for topping)

Step 1: Preheat the Oven

Step 2: Prepare the Pork

Season the Pork: Pat the pork loin dry with paper towels. Rub it with olive oil, and season generously with salt and pepper.

Step 3: Make the Pineapple Brown Sugar Glaze

Combine Ingredients: In a saucepan over medium heat, combine the pineapple juice, brown sugar, soy sauce, minced garlic, Dijon mustard, and ground ginger. Stir until the brown sugar is dissolved and the mixture is well combined.
Simmer: Bring the glaze to a simmer and cook for about 5-7 minutes until slightly thickened.

Step 4: Bake the Pork

Place in Baking Dish: Place the seasoned pork in a baking dish or roasting pan. Pour half of the glaze over the pork, reserving the other half for later.
Add Pineapple (Optional): If using, arrange pineapple slices on top of the pork.
Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).

Step 5: Glaze and Finish Baking

Remove Foil: After about 1.5 hours, remove the foil and brush the reserved glaze over the pork.
Continue Baking: Return the pork to the oven uncovered and bake for an additional 30 minutes, basting occasionally, until caramelized and cooked through.

Step 6: Rest and Serve

Rest: Once done, remove the pork from the oven and let it rest for 10-15 minutes before slicing. This helps retain the juices.
Serve: Slice the pork and serve with the remaining glaze drizzled on top. Pair with rice or roasted vegetables for a complete meal.