Roasted Pork in Pineapple Chile Adobo
Pork with a spicy pineapple kick!
Calories per serving
- 1 can (20 oz.) DOLE® Crushed Pineapple, undrained
- 3 tablespoons packed brown sugar, divided
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 2 tablespoons lime juice
- 1 tablespoon prepared yellow mustard
- 2 teaspoons dried oregano leaves, crushed
- 1/4 teaspoon ground black pepper
- 1-1/2 pounds pork tenderloin
- 1 can (8 oz.) DOLE Pineapple Slices, drained
- 2 teaspoons cornstarch
- Combine undrained crushed pineapple, 2 tablespoons brown sugar, chipotle peppers, lime juice, mustard, oregano and black pepper in shallow glass dish; add pork tenderloin. Turn to coat evenly; cover and refrigerate for 2 hours or overnight, turning occasionally.
- Cut pineapple slices in half; set aside.
- Remove pork from dish and place on foil lined baking sheet pan sprayed with cooking spray. Arrange pineapple halves on pork, sprinkling with remaining brown sugar and some pineapple marinade.
- Bake at 400°F., 40 to 50 minutes or until pork is no longer pink in center and pineapple is golden. While pork is baking, strain marinade in small sauce pan. Add cornstarch and bring to boil. Reduce heat to simmer, cook 5 minutes or until thickened. Let pork stand 5 minutes. Slice pork into 1/2-inch thick slices and serve with pineapple sauce and lime wedges.