Ingredients
Units
Scale
- 2 pork fillets, or 4 pork loin chops
- 1 tbsp paprika
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp mustard
- 1 1/2 cups pineapple juice
- 1/2 cup red wine
- 1/4 cup honey
- 1 clove garlic, minced
Instructions
- Pat the 2 pork fillets or 4 pork loin chops dry with paper towel.
- Sprinkle both sides with 1 tbsp paprika, 1 tsp salt and 1/2 tsp ground black pepper, rubbing the seasoning in lightly.
- Heat 2 tbsp oil in a large frying pan over medium-high heat.
- Add the pork and sear for about 3 minutes on each side, until nicely browned. Don’t worry about cooking it all the way through at this stage.
- Reduce the heat slightly and brush the pork all over with 2 tbsp mustard, coating it as evenly as you can.
- Pour in 1 1/2 cups pineapple juice and 1/2 cup red wine.
- Add 1/4 cup honey and 1 minced garlic clove, stirring gently around the pork.
- Bring the liquid to a gentle simmer, then reduce the heat to medium-low.
- Cook until the pork is tender. For pork loin chops, this may take around 12 to 18 minutes, depending on thickness. If you’re using larger pork fillets, they may need a little longer, up to 25 minutes.
- Transfer the pork to a plate and loosely cover it. Let it rest for about 3 minutes while you finish the sauce.
- Leave the pineapple and red wine mixture in the pan and simmer it over medium heat until it has reduced into a thicker, glossy sauce. Give it a taste as it reduces. If it gets too thick, add a small splash of pineapple juice.
- Slice the pork fillets or serve the pork chops whole, then spoon plenty of the warm pineapple and red wine sauce over the top.
- Serve with steamed vegetables or your favourite side dish.
Notes
Prepared, tried, and tested by Gail
