Pineapple Fried Rice with Pork Medallions

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Pork Medallions are glazed to be extra tasty and special. Pair it with pineapple fried rice and you have a dinner your family will love.

Am I the only one who buys fresh pineapple every week? Would you consider it an everyday food? Because we definitely do. I cut it up when it’s ripe and eat it all week long. We grill it, add it to breakfasts, smoothies and everything else under the sun. I CANNOT get enough pineapple. It’s turned into a sickness, really.

Pineapple and mushrooms are at the tops of my list lately. Oh and chocolate too. Obvs.

One time in college, there was a guy who tried to pick me up at the grocery store while I was picking out a pineapple. He walked directly over to me and said “Excuse me. If I were to buy a pineapple, how would I know when it’s ripe?” My answer “I don’t know” and I grabbed one and walked away. Haha. It was late, I was tired and he wasn’t all that cute. {Sorry, buddy.}

That was a good story.

Anyways, I still don’t technically know the answer to this question, but Ina Garten always says to smell the fruit. If it smells sweet, then it’s good and ripe. That’s what has worked for me, so that’s what I continue to do. It works for cantaloupe, tomatoes, berries and honeydew.

So yeah. Nothing beats fresh and ripe pineapple. Give this Pineapple fried rice a whirl. It’ll knock your socks off. And the glazed pork medallions are pretty darn tasty too. All three of us gobbled this dinner up in no time last week and were really sad there were NO LEFTOVERS. —>a sure sign of a delicious dinner. Here’s how to make it:

Chop some onion,

fresh pineapple (aka pure GOLD)

some cilantro, scallions,

and zucchini. –>for the pork.

Saute the onions in a little olive oil until tender, 5 minutes or so.

Stir in some cooked brown rice and heat it through. I used the precooked frozen brown rice from Trader Joes. Holy life changing batman! 3 minutes in the microwave and voila! Brown rice. I’ve fallen in love.

Once the rice is hot, stir in a beaten egg. Stir this all around until there are small scrambled bits dispersed throughout.

Now you can stir in the pineapple, cilantro and scallions.

Sprinkle in some toasted almonds

and drizzle in some sesame oil.

Stir it all up and that’s it! Turn the burner off and cover to keep warm while we make the pork.

The glaze for the pork is super simple to make. Toss a bunch of stuff into a bowl and stir. Stuff meaning hoisin, fresh mandarin orange juice, minced ginger and garlic, plus a little worcestershire and s&p. Lets pretend I took a photo of every ingredient in the bowl, shall we?

Ok, so now we can brown our pork medallions. I had a pork tenderloin that I sliced into 1/2 inch thick slices…hence the word ‘medallion’ in the title of this recipe. For all you normal folk, feel free to just use pork chops. Salt and pepper each side of your pork and brown in a little oil.

Like this.

Once both sides are browned, brush generously with that glaze and top with the zucchini. Finish this off in a 350 degree oven if your pork isn’t quite done. Or just keep on the stove over low heat covered. It’ll all cook. No worries.

Serve the pork over the rice and all will be good in the world. Mmmm…..so tasty.

Anyways, make this meal tonight! Super delicious and simple! Everyone will love it! Here’s the handy dandy printable:

Enjoy your Wednesday!

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Pineapple Fried Rice with Pork Medallions

The orange hoisin glaze makes pork medallions extra tasty and special. Pair it with pineapple fried rice and you have a dinner your family will love.

servings 4 servings

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the rice-

• ▢ 2 tablespoons olive oil
• ▢ 1/2 cup diced onion
• ▢ 4 cups cooked brown rice
• ▢ 1 egg
• ▢ 4 tablespoons chopped cilantro
• ▢ 3 sliced scallions
• ▢ 2 tablespoons sesame oil
• ▢ 1 1/2 cups fresh pineapple chunks
• ▢ 1/4 cup toasted almonds

for the pork-

• ▢ 2 tablespoons olive oil
• ▢ 1-2 lb pork loin roast sliced into 1/2 inch slices, or 4-6 pork chops
• ▢ 1/2 cup hoisin sauce
• ▢ juice of 1 mandarin orange
• ▢ 1 tablespoon finely minced ginger 1-inch chunk, peeled and grated
• ▢ 1 clove garlic minced
• ▢ 1 teaspoon worcestershire sauce
• ▢ salt & pepper to taste
• ▢ 1 cup sliced zucchini optional

US Customary - Metric

Instructions

• Saute onions in olive oil over medium heat until tender, 3 minutes. Stir in rice and egg. Continue stirring until hot and egg has been cooked. Stir in remaining ingredients. Remove from heat and cover to keep warm.
• For the pork, heat olive oil in skillet over medium high heat. Salt and pepper pork. Place pork into hot pan and brown each side.
• While pork is cooking, stir hoisin, orange juice, ginger, garlic, worcestershire, salt and pepper together until smooth. After pork has browned, brush very liberally with glaze. Top with zucchini, reduce heat and cover to cook 5-10 minutes until pork is cooked thoroughly.
• Serve pork warm over rice.

Notes

If glaze seems to be getting too thick on the bottom of the pan, feel free to add in 1/4 cup water or stock during the last 10 minutes or cooking.

Nutrition

Calories: 754kcal | Carbohydrates: 79g | Protein: 37g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 825mg | Potassium: 933mg | Fiber: 7g | Sugar: 24g | Vitamin A: 282IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 3mg

Course: Dinner

Cuisine: Asian

Keyword: pineapple fried rice, pork medallions