Maple Pork Loin, Pineapple and Roast Potatoes


Mains / Pork

Maple syrup pork loin, pineapple and roast potatoes
4 portions

Ingredients

  • 4 pork loin steaks, boneless
  • 100g plain flour
  • 1⁄2 tsp ground turmeric
  • 1⁄2 tsp ground cumin
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 50g natural breadcrumbs
  • 3 tbsp sunflower oil for light frying

For the glazed pineapple:

  • 5 tbsp pure maple syrup (preferably dark syrup for its robust taste)
  • 250g tinned, sliced pineapple, keep juice
  • 1 red chilli, finely sliced plus extra for garnish
  • 40g fresh ginger
  • 1 garlic clove

For the potatoes:

  • 4 – 5 roasting potatoes, quartered
  • 2 tbsp sunflower oil
  • 2 tsp nigella seeds

Method

  1. Preheat oven to 170°C/Gas 3
  2. In a pan, gently heat maple syrup and pineapple juice. Add chilli, ginger and garlic and simmer together reducing liquid by half and set aside to cool completely
  3. Set out 3 bowls. Mix flour, turmeric, cumin, pepper and salt in one
  4. Put beaten eggs and cooled pineapple and maple reduction in the second bowl and breadcrumbs in the last bowl
  5. Using a 3 – step coating process, dip the pork loin into each bowl starting with flour, then egg and pineapple reduction and then breadcrumb
  6. Set coated pork aside on a plate
  7. In a roasting tray, toss potatoes in sunflower oil, sprinkle with nigella seeds and oven bake for about 35 minutes or until roasted
  8. At the same time, heat 3 tbsp of sunflower oil in a shallow pan and fry coated pork loins for 6 – 8 minutes until golden
  9. Transfer the pork to an ovenproof dish and finish off cooking for a further 20 minutes in the oven or until meat is no longer pink
  10. Using the same shallow pan and residual oil, warm the pineapple rings
  11. Serve pork loins topped with pineapple rings accompanied by roast potatoes and a fresh green salad

A new maple take on the classic pork and pineapple pairing – great with a crisp green salad.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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