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This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B maple syrup in the glaze; it has a more robust flavor than lighter grades.
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- 2个大丁香大蒜
- 犹太盐
- 1汤匙。特级初榨橄榄油
- 2茶匙。细磨碎的柠檬皮
- 1-1/2 tsp. toasted coriander seeds, ground
- 1 3磅。无骨猪里脊肉烤
- 1个中等新鲜菠萝（约3-1/2磅）
- 1/4 cup maple syrup, preferably grade B
- 2汤匙。雪利醋
- 1个大葱，切碎
- 捏冰山
- 1large scallion, thinly sliced, white and green parts separated
- 3汤匙。切碎的新鲜香菜
营养信息
- 卡路里（KCAL）：290
- 脂肪卡路里（KCAL）：90
- 脂肪（G）：9
- Saturated Fat (g): 3
- 多不饱和脂肪（G）：0.5
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 80
- 钠（MG）：470
- 碳水化合物（G）：18
- 纤维（G）：1
- 蛋白质（G）：32
Preparation
- 剥皮并粗切大蒜。撒上大量的盐，然后将其用厨师的刀的侧面捣碎到糊状物中。转移到一个小碗中，然后将油，柠檬皮，香菜和1汤匙搅拌。盐。
- 将猪肉放在大框烤盘上，用纸巾将干燥，然后用盐混合物擦拭。在室温下静置至少1小时，最多2小时。
- Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, about 50 minutes.
- 同时，剥离和核心菠萝。将一半切成小骰子，大致切碎另一半。将大致切碎的菠萝在搅拌机中切成薄片，然后将其通过细滤网过滤，用勺子在固体上压，以产生约3/4杯汁。在一个小锅中，将较压的菠萝汁和枫糖浆混合，用中火煮，直到降低至1/3杯，12至15分钟。液体减少时会变得非常起泡。根据需要降低热量。
- 搁置除2汤匙以外的所有。减少的液体（这将是您的釉）。将醋，葱，辣椒和少许盐加入2汤匙。液体保留在锅中，用中火煮直到葱开始变软，约2分钟。加入切成丁的菠萝和葱白，继续煮熟，经常搅拌，直到菠萝变软并释放出3至5分钟的果汁。从火上取出，稍微冷却。
- 当猪肉达到130°F时，用一些釉料刷并继续烘烤，每5分钟用更多的釉料刷牙，直到插入烤肉中心的即时阅读温度计145°F，大约20分钟，大约20分钟。在上菜前静置至少10分钟。
- 准备食用后，将葱蔬菜和香菜搅拌到酸辣酱中。将猪肉切成1/2英寸厚的回合，并与酸辣酱一起食用。
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评论(1 review)
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Lilia37|01/13/2012我给3星的烤和4 4 1/2 for the pineapple chutney. Next time I make it, I'll pre-plan a bit and give the roast a wet brine in the refrigerator for a couple of days (search the Fine Cooking website....I know I used that method on another pork loin roast recipe). A wet brine just gives the pork more flavour in the end. For my slightly-less-than-3-pound roast, I found it took longer than 50 minutes to get to a 130 temp (it was closer to 75 min for me), but it got to 145 much quicker than 20 minutes. For the chutney, if you like it spicier it could use a bit more cayenne, but since I have kids I just used a pinch. I forgot to buy scallion at the store but will be sure to buy it next time. For the blended half of the pineapple (the half that gets put in the blender to make the juice), I recommend giving that a couple of hours to sit in a sieve over a bowl to extract the juice for the glaze with minimum effort. I'll definitely make it again, just tweak it a bit.
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