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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Roasted Pork in Pineapple Chile Adobo

Prep Time 15 minutes
Total Time 65 minutes
Difficulty 2.0 Medium
Calories Per Servings 290 Calories
Servings 6
Nutrition facts Nutrition facts


Pork with a spicy pineapple kick!

Ingredients 11


1 can (20 oz.) DOLE® Crushed Pineapple, undrained
3 tablespoons packed brown sugar, divided
2 tablespoons chipotle peppers in adobo sauce, chopped
2 tablespoons lime juice
1 tablespoon prepared yellow mustard
2 teaspoons dried oregano leaves, crushed
1/4 teaspoon ground black pepper
1-1/2 pounds pork tenderloin
1 can (8 oz.) DOLE Pineapple Slices, drained
2 teaspoons cornstarch
  lime, cut into wedges



1 can (20 oz.) DOLE® Crushed Pineapple, undrained 
2 tablespoons packed brown sugar
2 tablespoons canned chipotle peppers in adobo sauce
2 tablespoons lime juice
1 tablespoon yellow mustard
2 teaspoons dried oregano leaves, crushed
1/4 teaspoon ground black pepper
1-1/2 pounds pork tenderloin


Combine undrained crushed pineapple, 2 tablespoons brown sugar, chipotle peppers, lime juice, mustard, oregano and black pepper in shallow glass dish; add pork tenderloin.  Turn to coat evenly; cover and refrigerate for 2 hours or overnight, turning occasionally.


1 can (8 oz.) DOLE Pineapple Slices, drained


Cut pineapple slices in half; set aside.


1 tablespoon packed brown sugar


Remove pork from dish and place on foil lined baking sheet pan sprayed with cooking spray.  Arrange pineapple halves on pork, sprinkling with remaining brown sugar and some pineapple marinade.


2 teaspoons cornstarch


Bake at 400°F., 40 to 50 minutes or until pork is no longer pink in center and pineapple is golden.   While pork is baking, strain marinade in small sauce pan.  Add cornstarch and bring to boil.  Reduce heat to simmer, cook 5 minutes or until thickened.  Let pork stand 5 minutes. Slice pork into 1/2-inch thick slices and serve with pineapple sauce and lime wedges.

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