Fruit and Nut Stuffed Pork Loin with Pineapple Glaze

Here’s an elegant one pan dinner worthy of a dinner party. The trickiest part is double-butterflying the pork loin. If that seems overwhelming to you, ask your butcher to prepare the pork loin before you leave the store.

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Showing how to double-butterfly a pork loin.If you’re game for trying it yourself, start by slicing into the longest side of the pork loin about ⅓ of the way down from the top, but don’t slice all the way through.

Showing how to double-butterfly a pork loin.Then, flip the pork loin over so that the side you just sliced is away from your knife and what was the top of the pork loin is now down on the countertop.

Showing how to double-butterfly a pork loin.Slice into the uncut longest side of the pork loin about ⅓ of the way down from the top, but again, do not slice all the way through.

Showing how to double-butterfly a pork loin.Now when you open the flaps of the pork loin open, you should have a piece of pork that is three times wider than it was before.

After that, this recipe really is a breeze. The fruit and nut stuffing compliments the pork so nicely and the pineapple glaze will make you think of the tropics. If you can’t find the sweet and tender King Hawaiian® bread, try substituting brioche.

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Fruit and Nut Stuffed Pork Loin with Pineapple Glaze - Oven Method

  • Prep Time: 20 m
  • Cook Time: 1 h
  • Total Time: 1 h 20 m
  • Servings:
    4

Ingredients

  • 4 cups cubed Hawaiian sweet bread
  • cup warm chicken stock
  • ¼ cup grated onion
  • ½ cup diced dried pineapple
  • ½ cup diced dried mango
  • ½ teaspoon dried sage
  • 2 tablespoons chopped fresh parsley
  • 1 egg lightly beaten
  • cup chopped mixed nuts pistachios, cashews, pecans, almonds, but no peanuts
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 1/2 pounds pork loin roast about 12 inches in length
  • 8 ounces pineapple preserves
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ head broccoli florets
  • ½ head cauliflower florets
  • olive oil

Instructions

  1. Pre-heat the oven to 425°F.
  2. Make the stuffing by combining the bread cubes, warm chicken stock and grated onion together in a bowl. Stir in the dried pineapple, mango, sage, parsley, egg, chopped nuts, salt and freshly ground black pepper. Combine well.
  3. Double butterfly the pork loin as follows. Place the pork loin on a cutting board with one end pointing towards you. Using a long slicing knife, make a slice into the pork loin parallel to the cutting board and about 1/3 of the way from the top surface of the loin. Stop before you slice completely through the loin. Flip the pork loin over so that the cut side is away from your knife and what was the bottom of the loin becomes the top. Make another incision into the pork loin, parallel to the cutting board and 1/3 of the way down from the top surface of the loin. Stop before you slice completely through the loin. Open the flaps of meat so that the pork loin is now a large rectangle three times its original width.
  4. Cover the pork with a piece of plastic wrap and pound the meat lightly with a meat mallet to an even thickness.
  5. Season the pork with salt and freshly ground black pepper. Spread the stuffing on top of the pork, leaving a 1-inch border on one short end. Starting from the other end roll the pork into a log, jelly-roll style. Tie the pork loin with kitchen twine in 3 to 4 places down the roast to secure it, rub the outside of the roast with olive oil and season it with salt and freshly ground black pepper. Transfer the pork to a large roasting pan.
  6. Transfer the pan to the oven and roast at 425°F for 20 minutes.
  7. While the meat is cooking, make the glaze by combining the pineapple preserves, brown sugar and soy sauce in a bowl. After 20 minutes of roasting, brush some of the glaze over the pork loin. Add the broccoli and cauliflower florets around the roast, drizzling with olive oil and seasoning with salt and pepper. Roast for an additional 20 minutes, glazing the pork two more times during the cooking process. The pork should reach an internal temperature of 145ºF to 155°F on an instant read thermometer inserted into the thickest part of the loin.
  8. Transfer the pork to a cutting board and let it rest for 15 minutes. Continue to roast the vegetables for 5 more minutes, until the vegetables are cooked to your liking. Slice the pork into ½-inch slices and serve with the roasted vegetables.

Fruit and Nut Stuffed Pork Loin with Pineapple Glaze - Air Fryer Method

  • Prep Time: 20 m
  • Cook Time: 47 m
  • Total Time: 1 h 7 m
  • Servings:
    4

Ingredients

  • 4 cups cubed Hawaiian sweet bread
  • cup warm chicken stock
  • ¼ cup grated onion
  • ½ cup diced dried pineapple
  • ½ cup diced dried mango
  • ½ teaspoon dried sage
  • 2 tablespoons chopped fresh parsley
  • 1 egg lightly beaten
  • cup chopped mixed nuts pistachios, cashews, pecans, almonds, but no peanuts
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 1/2 pound pork loin roast about 12 inches in length
  • 8 ounces pineapple preserves
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ head broccoli florets
  • ½ head cauliflower florets
  • olive oil

Instructions

  1. Pre-heat the air fryer to 380°F.
  2. Make the stuffing by combining the bread cubes, warm chicken stock and grated onion together in a bowl. Stir in the dried pineapple, mango, sage, parsley, egg, chopped nuts, salt and freshly ground black pepper. Combine well.
  3. Double butterfly the pork loin as follows. Place the pork loin on a cutting board with one end pointing towards you. Using a long slicing knife, make a slice into the pork loin parallel to the cutting board and about 1/3 of the way from the top surface of the loin. Stop before you slice completely through the loin. Flip the pork loin over so that the cut side is away from your knife and what was the bottom of the loin becomes the top. Make another incision into the pork loin, parallel to the cutting board and 1/3 of the way down from the top surface of the loin. Stop before you slice completely through the loin. Open the flaps of meat so that the pork loin is now a large rectangle three times its original width.
  4. Cover the pork with a piece of plastic wrap and pound the meat lightly with a meat mallet to an even thickness.
  5. Season the pork with salt and freshly ground black pepper. Spread the stuffing on top of the pork, leaving a 1-inch border on one short end. Starting from the other end roll the pork into a log, jelly-roll style. Tie the pork loin with kitchen twine in 3 to 4 places down the roast to secure it, rub the outside of the roast with olive oil and season it with salt and freshly ground black pepper.
  6. Make the glaze by combining the pineapple preserves, brown sugar and soy sauce in a bowl.
  7. Place the pork roast in the air fryer basket and air-fry at 380ºF for 35 minutes, glazing the roast and rotating it every 8 to 10 minutes.
  8. The pork should reach internal temperature of 145ºF to 155°F on an instant read thermometer inserted into the thickest part of the loin.
  9. Transfer the pork to a cutting board and let it rest for 15 minutes. Add the cauliflower to the air fryer basket, drizzling with olive oil and seasoning with salt and freshly ground black pepper. Air-fry the cauliflower for 6 minutes. Add the broccoli and air-fry for another 6 to 8 minutes, tossing halfway through the cooking process.
  10. Slice the pork into ½-inch slices and serve with the roasted vegetables.
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