Question 1

Why is my pork loin dry?

Accepted Answer

Boneless pork loin is easy to dry out if you cook it even a few minutes too long. That is why this recipe calls for you to lower the temperature of the oven after 15 minutes. Cooking it at a lower heat will keep it from drying out. Searing the outside of the meat will also help keep the juices inside.

Question 2

What is the difference between pork loin and pork tenderloin?

Accepted Answer

Pork loin is flatter and wider and sometimes has a bone. The tenderloin is long, narrow, and boneless. The tenderloin comes from the muscle along the backbone while the pork loin is from the back of the animal. They are both lean but since tenderloin is smaller and cooks faster, you may overcook it if you are not careful.

Question 3

Why can't I use fresh pineapple?

Accepted Answer

Since you are cooking your pork in pineapple juice, it is best to use canned pineapple. The fresh stuff has more of the bromelain enzyme, which breaks down the muscles of the meat and it can cause your pork to become mushy. Canned pineapple has most of its bromelain extracted.

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