Caribbean Pineapple Pork Skillet
This quick and easy pineapple pork recipe features tender pork medallions in a sweet-savory Caribbean-style sauce with fresh pineapple, rum, and warm spices.
Servings: 4 servings
Ingredients
- 1 pork tenderloin 1 to 1-1/4 lbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne or more to taste
- Freshly ground black pepper
- 1/2 cup dark rum (see notes)
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 1 cup diced fresh pineapple
- 2 scallions sliced
Instructions
- Trim any excess fat and silver skin from the pork tenderloin and cut it into 3/4 to 1-inch thick medallions (see notes).
- Combine the flour, salt, cinnamon, allspice, cayenne, and a few grinds of black pepper in a shallow dish, reserving 2 teaspoons of the mixture for later use. Dredge the pork slices in the flour, shake off the excess, and set aside.
- Combine the rum, brown sugar, soy sauce, and rice vinegar in a microwave-safe measuring cup. Heat for 30 seconds on high, then stir until the brown sugar has dissolved. Set aside.
- Heat 2 tablespoons of the vegetable oil in a large frying pan over medium-high heat. Add the pork in a single layer and cook for about 1 minute per side, just long enough to develop a little exterior color. Transfer to a plate.
- Reduce the heat to medium, add the remaining tablespoon of oil, then add the garlic and ginger. Sauté until fragrant, 1 minute. Sprinkle with the reserved flour mixture, combine well, and continue cooking for 2 minutes or until the flour is golden.
- Add the rum mixture and pineapple chunks (including their accumulated juices) and continue cooking, stirring frequently, until the raw alcohol flavor of the rum has dissipated and the sauce has begun to thicken.
- Return the pork medallions to the pan and turn them several times to coat them in the sauce. Cook for 3 to 4 minutes or until they reach an internal temperature of 140°F (before resting). Remove from the heat, stir in the scallions, and let stand for a few minutes before serving.
Notes
MAKE THIS DISH ALCOHOL-FREE
You can make this recipe alcohol-free by substituting a combination of 1/3 cup unsweetened pineapple juice and 2 tablespoons of water for the rum. The flavor profile will be a little different, but still delicious. MAKE THIS RECIPE WITH CHICKEN THIGHS
You can also make this dish with boneless, skinless chicken thighs. Trim the excess fat from the thighs and cut them into chunks as evenly sized as possible. Follow the rest of the recipe instructions, but in the final step of the instructions, you'll need to cook the chicken a little longer so it reaches an internal temperature of 165°F.
You can make this recipe alcohol-free by substituting a combination of 1/3 cup unsweetened pineapple juice and 2 tablespoons of water for the rum. The flavor profile will be a little different, but still delicious. MAKE THIS RECIPE WITH CHICKEN THIGHS
You can also make this dish with boneless, skinless chicken thighs. Trim the excess fat from the thighs and cut them into chunks as evenly sized as possible. Follow the rest of the recipe instructions, but in the final step of the instructions, you'll need to cook the chicken a little longer so it reaches an internal temperature of 165°F.
Nutrition
Calories: 415 | Total Fat: 15g | Cholesterol: 92mg | Sodium: 871mg | Carbohydrates: 19g | Fiber: 1g | Sugar: 10g | Protein: 32g