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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.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 363 kcal

Equipment

Ingredients
 
 

  • 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

Instructions
 

  • 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!

Notes

Tip:
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).

Nutrition

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
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