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It happened by chance one Sunday, I wanted to make Pork Stew with apples but realized at the last minutes that I did not have any apples!
But, 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 usually stuff the pork loin with lemon zest, garlic and rosemary.
They infuse a 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.
As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.
I use an Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools
As I did with the pork tenderloin, I season the pork and sear it before putting it in the oven.
I add 1 onion, some carrots and fruit – typically apples or pineapple.
You can also use prune, pear, apricot, peach…whatever you fancy.
I Stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.
Sometime I even add chestnuts.
I cover the casserole dish and place the pork in a hot oven at 202C to cook for 1:30 hrs.
Midway through the cooking process I turn it, and sometimes add a little broccoli.
Once ready I wait 10 minutes before cutting the pork into slices.
I put the slices back into the pan with the vegetables, adding 1 cup of cognac – allowing it to evaporate.
The fruit, vegetables and cognac form a creamy sweet sauce which moistens and brings contrast to the pork meat.
…and your pork stew with whatever its is ready to serve!
Pork stew with Pineapple or whatever
Ingredients
- 3 lb pork loin
- 1 large onion diced
- 3 carrot diced
- 1 fresh pineapple or 4 apples
- 7 oz cooked chestnuts optional
- 1 broccoli head
- 1/2 cup cognac
- 1 cube chicken stock
- 1 stick of rosemary
- 1 a lemon’s zest
- 2 clove of garlic
- salt and pepper
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 roast
What a great idea, I think I would’ve sacrificed the dessert too. I just made pork with pears last week, I’ll need to try pineapple!
Pear and pork? Excellent, so many fruits would go with it
Pineapple with pork sounds incredible – I’ll definitely have to give it a try!
Thank you, Let me know how it goes
I think pineapple goes so well with pork! Such a shame dessert had to be cancelled but chocolate normally makes people happy anyway!
everybody loves chocolate, especially if it is white
I love it when recipes come together by chance! This looks absolutely delicious! 🙂
Yes, and sometimes they are the best
I feel like you should name this Aloha Pork as it reminds me of something I’d eat while in Hawaii
Ah, ah, that is a good idea