I was in a creative mood last Friday and decided to do some experimenting with pork and pineapple. After mixing the ingredients together and smelling it, I thought I might just have a winner with my family. After it had cooked and cooled a little, I let my girls try it. To my surprise, my 5-year-old, who is very picky, loved it and kept asking for more. I guess I should try to experiment more often.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place pork loin in a 9x13-inch baking pan.

  • Combine pineapple juice, Worcestershire, mustard, and garlic-pepper seasoning in a small bowl. Pour mixture over the pork loin and allow to marinate in a refrigerator for 20 minutes, or up to 24 hours.

  • Preheat the oven to 350 degrees F (175 degrees C). Remove pork from the refrigerator.

  • Bake in the preheated oven for 1 hour and 45 minutes. Remove from the oven and pour crushed pineapple on top. Continue to bake until pork is slightly pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Allow to rest for 5 minutes before slicing.

Nutrition Facts

200.5 calories; protein 24.2g 48% DV; carbohydrates 6.1g 2% DV; fat 8.1g 13% DV; cholesterol 68.1mg 23% DV; sodium 178.4mg 7% DV. Full Nutrition