Easy 30-Minute Sweet & Sour Pork Loin Recipe

Our 30-minute gluten-free sweet and sour pork loin recipe is quick and easy to prepare and cook. It combines juicy pork loins with a refined sugar-free sweet and sour glaze.

This recipe includes fresh pineapple chunks and sliced peppers which add a lovely piquant flavour to this delicious and easy sweet and sour pork recipe.

Delicious 30-Minute Sweet & Sour Pork Recipe

30-Minute Sweet & Sour Pork Loin Recipe

An easy 30-minute sweet and sour pork recipe with fresh pineapple and sliced peppers, refined sugar, and gluten-free. Delicious and healthy too.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 363 kcal



  • 2 tbsp olive oil extra virgin, divided
  • 480 g pork loin steaks 4 steaks, preferably organic
  • 1/4 cup balsamic vinegar
  • 1/4 cup real maple syrup
  • 4 cloves garlic grated/minced
  • 2 tsp dried rosemary chopped
  • 1/2 tsp crushed red pepper flakes
  • 164 g red bell pepper 1 large one, thinly sliced
  • 164 g yellow bell pepper 1 large one, thinly sliced
  • 2 cups fresh pineapple chunks
  • 54 g spring/green onions 3 large ones, diced
  • 1/4 cup fresh flat-leaf parsley chopped
  • sea salt and black pepper to taste


  • Preheat your oven to 400°F/2000C/Gas Mark 6 and line a large, rimmed baking sheet with parchment paper or a baking mat and set aside.
  • Heat one tablespoon of olive oil in a large frying pan/skillet over medium-high heat. Add the pork steaks and sear on both sides, about 2 minutes per side. Season with salt and black pepper, to taste, on each side while cooking.
  • Remove from the heat and transfer the browned pork loins to the prepared baking sheet. Place in the preheated oven to roast until cooked through, about 12-15 minutes. (See tip below.)
  • Once the pork loins are in the oven, combine the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small saucepan over medium heat. Season with salt and black pepper, to taste, and cook, stirring occasionally until slightly thickened, about 5 minutes. Reduce the heat to low and continue to simmer, stirring occasionally, until ready to serve.
  • Meanwhile, add the remaining olive oil and the sliced peppers to the frying pan/skillet used to sear the chops and place over medium-high heat. Season with salt and black pepper, to taste. Cook, stirring occasionally until the peppers soften and develop a bit of colour, about 6-8 minutes.
  • Add the pineapple and continue cooking until heated through, about 3 minutes. Stir in the spring/green onions and parsley and remove from heat.
  • Remove the pork loins from the oven. Cover loosely and let them rest for 5 minutes. To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple. Enjoy!


Check the pork loins for doneness after 10 minutes and adjust the final cook time accordingly.
(An instant-read thermometer inserted at the thickest point should read 140°F/60°C when ready. The internal temperature will continue to rise another 5°F/3°C while the pork loins rest).


Calories: 363kcalCarbohydrates: 28gProtein: 28gFat: 16gSaturated Fat: 4gCholesterol: 80mgSodium: 100mgPotassium: 799mgFiber: 3gSugar: 18gVitamin A: 1938IUVitamin C: 175mgCalcium: 51mgIron: 2mg
Keyword 30-Minute Sweet & Sour Pork Recipe
Tried this recipe?Let us know how it was!

Pin It on Pinterest

Share This
Click Here To Text Me