Pork Casserole with Pineapple

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t happened by chance one Sunday, I wanted to make pork casserole with apples but realized at the last minutes that I did not have any apples. I used pineapple instead and what a great result!

Pork and Pineapple a great combination of flavours

I had a pineapple I had intended to use to make an upside-down cake for dessert. So I decided to sacrifice the dessert for the pork. Besides, I always keep some chocolate in my pantry, just in case…

The result was fantastic! I love to contrast pork with a fruity flavour and a fresh pineapple does a great job.

I also stuff the pork loin with lemon zest, garlic and rosemary. They infuse nice flavours in the pork stew while it is cooking.

I make a hole lengthwise in the middle and insert the flavours on each side.

Cut of pork to use for a casserole

To make pulled pork you can either use the pork loin or the picnic shoulder. You need a large piece of pork with some fat around.

You can find more information or more ideas on how to cook pork and what cuts to use in the article: Pork Cuts Names And How to Cook Them

Other vegetables or fruits in the pork casserole

As I want my pork casserole to be a complete meal, I add plenty of vegetables as well. Usually 1 onion, some carrots and broccoli at the end

For fruit I would use either apples or pineapple, but you can also use prune, pear, apricot, peach…whatever you fancy.

But if you really want to make it special, add some cooked chestnuts and at the end one cup of cognac.

For this recipe I used these ingredients:

• 3 lb – 1.5 kg pork loin
• 1 large onion diced
• 3 carrot diced
• 1 fresh pineapple
• 1 cup cooked chestnuts
• 1 broccoli head
• 1 cup cognac
• 1 chicken stock
• 1 stick of rosemary
• 1 lemon’s zest
• 2 clove of garlic

Making the pork casserole

1. Make a hole lengthwise in the middle, and insert the flavours on each side.
2. Stuff the pork loin with lemon zest, garlic and rosemary.
3. Season the pork and sear it before putting it in the oven.
4. Add 1 onion, some carrots and fruit – typically apples or pineapple.
5. Add chestnuts (optional), stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.
6. Cover the casserole dish and place the pork in a hot oven at 220C to cook for 1:30 hrs.
7. Midway through the cooking process turn it and add the broccoli.
8. Once ready, wait 10 minutes before cutting the pork into slices.
9. Put the slices back into the pan with the vegetables, adding 1 cup of cognac – allowing it to evaporate.

Tips for making the best Pork Casserole

• Make sure your pork loin has some fat around to keep the meat moist
• Add plenty of vegetables and fruit as they are releasing the juices
• Remove the rosemary and the lemon zest from the inside of the meat when you slice it as they should not be eaten
• Any vegetables that require only 10 minutes for cooking should be added with the broccoli
• If you want to have a one-pot meal so you don’t have to cook anything else, add some potatoes with the rest of the vegetables.

What to serve with the pork casserole

This pork casserole is a complete meal. The fruit, vegetables and cognac form a creamy sweet sauce which moistens and brings contrast to the pork meat creating a nice balance of sweet and salty.

To accompany this pork casserole you only need to add some carbs to absorb all the juices. If I have friends for dinner I make a Potatoes Gratin Dauphinoise. I make it in the microwave so it is quickly done. Another easy side dish to make for dinner parties is Baked Rice Pilaf, it is cooked in the oven in only 20 minutes.

For a fancy dinner, I would recommend delicious Yorkshire Pudding which are crepes cooked in the oven. Fill in the hole with the nice and creamy cognac sauce!

If you are making this Pulled Pork Pressure Cooker, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Pork Casserole with Pineapple or whatever

It happened by chance, I wanted to make a Pork casserole with apples but realized at the last minutes that I did not have any apples but I had a pineapple, You can use whatever other vegetables or fruit you fancy.  #yourguardianchef #porkrecipes #pineapple

Prep Time 20 minutes

Cook Time 1 hour

⏲️Total Time 1 hour 30 minutes

Servings: 8 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary - Metric

• 3 lb pork loin
• 1 onion diced
• 3 carrot diced
• 1 fresh pineapple or 4 apples
• 7 oz cooked and peeled chestnuts optional
• 1 broccoli head
• 1/2 cup Cognac
• 1 cube homemade chicken stock
• 1 fresh rosemary
• 1 lemon zest
• 2 peeled garlic cloves
• salt & pepper

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Instructions

• Stuff the pork loin with lemon zest, garlic and rosemary. Make a hole lengthwise in the middle, and insert the flavours on each side.
• Season the pork and sear it before putting it in the oven.
• Add 1 onion, some carrots and fruit - typically apples or pineapple.
• Add chestnuts (optional), stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.
• Cover the casserole dish and place the pork in a hot oven at 220C to cook for 1:30 hrs.
• Midway through the cooking process turn it and add the broccoli.
• Once ready, wait 10 minutes before cutting the pork into slices.
• Put the slices back into the pan with the vegetables, adding 1 cup of cognac - allowing it to evaporate.
• Enjoy your Sunday pork casserole

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Notes

• Make sure your pork loin has some fat around to keep the meat moist
• Add plenty of vegetables and fruit as they are releasing the juices
• Remove the rosemary and the lemon zest from the inside of the meat when you slice it as they should not be eaten
• Any vegetables that require only 10 minutes for cooking should be added with the broccoli
• If you want to have a one-pot meal so you don't have to cook anything else, add some potatoes with the rest of the vegetables.

Nutrition

Calories: 406kcal | Carbohydrates: 34g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 126mg | Potassium: 1212mg | Fiber: 4g | Sugar: 14g | Vitamin A: 4365IU | Vitamin C: 135.4mg | Calcium: 76mg | Iron: 2.1mg

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Found out more about pork cuts and how to cook them

To find out more about pork cuts, their name in French and Italian and how to cook them you can read the article: Pork Cuts Names And How to Cook Them

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