There are thousands upon thousands of islands on this earth. Some are huge (not quite continents), while others are merely breaking above the waves at low tide, but they are out there. Some are in cold weather climates in the arctic circle while many are in more tropical locations. While those are more fascinating to me, I am interested in islands of all sorts.
I thought it was both funny and disturbing about the news that Google had identified an island that really didn’t exist in the middle of the Pacific. Quite frequently, I will open up Google maps and navigate to either open ocean or to a chain of islands and progressively zoom in and navigate until I have centered my screen over some small island in the middle of nowhere. Northern Canada….Micronesia….Maldives….all interesting to me. I then look at the satellite image and look to see what makes the island interesting. Many times there are limited settlements (or none at all). If it is named, I flip to Wikipedia and try to learn its history and current situation.
I am thinking I need a little more island living in my life.
A little taste of a tropical island!
A very short list of ingredients.
Making the pineapple topping.
I sliced the pork very thin to begin with so didn’t need to pound them thinner.
Adding in the pineapple.
A great pairing and delicious too.
Pineapple Glazed Pork Loin
- 3/4 lb boneless pork loin, cut about 1/2 ” thick
- 1-2 tbsp olive oil
- 3 tbsp canned, crushed pineapple in juice
- 3 tsp cider vinegar
- 2 tsp Splenda
- 1 1/2 tsp spicy brown or Dijon mustard
- 3/4 tsp soy sauce
- 1 1/2 tsp minced garlic
Pound the pork until it is 1/4 ” thick. Heat the oil in a heavy skillet over medium high heat, and sauté the pork, covering it with a tilted lid. Give it 4-5 minutes per side.
While the pork’s browning, combine the pineapple, vinegar, Splenda, mustard, soy sauce and garlic. When the pork is browned on both sides, add this mixture to the skillet. Turn the pork over once or twice to coat. Put the tilted lid back on the pan, and cook for 1-2 minutes, turn, recover, and give it another 1-2 minutes. Remove to serving plates, and scrape any remaining liquid from the pan over the pork before serving.