Pork loin glazed with orange and pineapple

PORK LOIN GLAZED WITH ORANGE AND PINEAPPLE

Portions : 4 - Preparation : 10 minutes - Cooking time : 35 to 45 minutes

Ingredients

• 1 Québec pork loin
• 1 pineapple, cubed
• 1 can orange juice concentrate
• 2 garlic cloves, chopped
• 2 onions, chopped
• 250 ml (1 cup) brown sugar
• 2 pinches herbes de Provence
• 15 ml (1 tbsp.) rosemary
• 1 sprig thyme, leaves removed
• 5 ml (1 tsp.) sriracha (hot sauce)
• 1 bottle Lions Summer Ale
• Salt and pepper to taste

Preparation

1. Preheat the BBQ to maximum.
2. In a tall container, using a hand blender, blend the pineapple, orange juice, garlic, onion, brown sugar, herbes de Provence, rosemary, thyme, hot sauce and a little salt and pepper. Add the beer to the mixture.
3. Cook the mixture in a saucepan over medium heat for 10 minutes. Check the seasoning.
4. Season with salt and pepper, then glaze the pork loin with the prepared mixture.
5. Place the loin on the BBQ grill over medium heat, close the lid and cook for 25 to 35 minutes, at an internal meat temperature of 63 to 70°C (145 to 150°F), depending on desired doneness. Lacquer the loin regularly during cooking.