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From the test kitchen: Roasted Pineapple & Pork

All too often we are haunted by memories of our school canteen’s unappealing lunch of chewy gammon and tinned pineapple, but they were onto something. Pineapple and pork is a great flavour pairing, this week we prepared pork medallions, roasted miso pineapple, coriander, balsamic, and pea shoots.

Test kitchen


What you’ll need… 

  • Pork Medallions
  • 1 medium ripe pineapple (sniff the base for sweetness when choosing)
  • Pea shoots
  • 2 tbsp mirin
  • 1 tbsp shiro miso paste
  • 1 tbsp light soy sauce
  • 3 tablespoons sugar
  • Balsamic or Sherry Vinegar
  • Olive oil
  • Salt & Pepper

Turn the oven grill up to a fiery 230. 

Peel, cut and core the pineapple into large pieces or quarters (did you know that leaving a pineapple upside down for 24 hours will allow all the juices gathered in the base to seep throughout the fruit making it super juicy and delicious?) Place the pineapple pieces on a tray and into the oven for 10 minutes.

Meanwhile, place the mirin and light soy sauce in a small saucepan over a low-medium heat and bring to a simmer. After two minutes of simmering stir in the miso paste and sugar until smooth. Reduce the heat to very low, let it continue to cook for a further two minutes. 

Pour four tablespoons of balsamic vinegar into a pan over a medium heat, bring to a gentle boil and reduce it down until it has thickened to a shiny, sticky glaze. Be careful not to let it burn, if in doubt less heat is better than more. 

Remove the pineapple from the oven and brush it generously with the miso glaze. Return to the oven for five minutes or until the glaze bubbles and the pineapple begins to caramelise and darken at the edges. 

Pan-fry the pork in a tablespoon of olive oil over a medium-high heat for three minutes on each side or until cooked through. Whilst the pork is cooking, prepare a simple vinaigrette of olive oil, sherry or balsamic vinegar and salt and pepper and toss the washed pea shoots in it. 

Plate the pork (sprinkle with some Maldon salt), top the pineapple with some coriander leaves and garnish with the pea shoot salad. Finish the dish with a dollop of the balsamic glaze on the side and enjoy!