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.
30-Minute Sweet & Sour Pork Loin Recipe
- Chef's Knife
- Baking Mat or Parchment Paper
- Large Frying Pan (Skillet)
- 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!