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This juicy Outback pineapple and pork medallions recipe delivers restaurant-quality flavor at home with minimal effort. The secret lies in tender pork marinated in soy-ginger sauce, then seared to perfection and topped with caramelized pineapple slices that add sweet-tart contrast.
I perfected this technique during my time in Charleston, where the balance of savory and sweet became a crowd favorite—every bite is a harmony of textures and flavors.
The process begins with thin pork medallions that cook quickly in a hot skillet, ensuring they stay juicy and tender while developing a golden crust. Meanwhile, fresh pineapple rings caramelize beautifully, their natural sugars intensifying into a sticky glaze that complements the savory pork perfectly.
This method eliminates the need for complicated sauces while delivering that signature Outback taste you love. What makes this recipe stand out is how effortlessly it comes together—just 30 minutes of active time yields a dish that feels like a special occasion.
The medallions stay succulent thanks to proper searing techniques I learned from years of cooking pork at The Smoky Pig, while the pineapple adds just enough brightness to cut through the richness.
Serve these medallions over steamed jasmine rice or a bed of fresh greens for a complete meal that's perfect for weeknights or dinner guests. The combination of caramelized pineapple and perfectly cooked pork creates a dish that's both elegant and approachable—exactly what I aim for in every recipe I share.
Ingredients for outback pineapple and pork medallions
Juicy pork medallions and caramelized pineapple rings—this recipe brings Outback flavors home effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Loin 🥩 | 1 ½ lb | Cut into 1-inch thick medallions |
| Fresh Pineapple 🍍 | 1 whole | Cored, cut into 1-inch rings |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing pork medallions |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, aromatic |
| Brown Sugar 🍚 | 2 tbsp | Lightly packed, for caramelization |
| Garlic Cloves 🧄 | 4 cloves | Minced, for marinade |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Cornstarch 🌾 | 1 tbsp | For pineapple glaze |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Sesame Oil 🫒 | 1 tsp | For finishing drizzle |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The pork loin is your star here—look for center-cut with good marbling for juiciness. Trader Joe's or Whole Foods often carry pre-cut medallions, but if you're buying a whole loin, ask the butcher to slice it thin. For the pineapple, fresh is non-negotiable—canned slices won't caramelize the same way. I always grab a whole pineapple and cut it myself; the core makes great garnish for cocktails too. The ginger should smell vibrant—if it's musty, skip it. For sesame oil, Kadoya is my go-to brand—it's toasted and aromatic without overpowering.
No fresh ginger? Substitute 1 tsp ground ginger, but it won't be as bright. Short on pineapple? Mango slices work in a pinch, though the flavor won't be identical. The honey can be swapped for maple syrup if you're avoiding it, but honey's floral notes complement the pork beautifully. For the cornstarch glaze, if you don't have any, arrowroot powder at the same amount will work just as well. The soy sauce should be light or regular, not dark—it keeps the dish from getting too heavy. And if you're feeling fancy, toast the sesame seeds separately for extra crunch on top.
Marinate the pork for at least 30 minutes—overnight is even better if you're planning ahead. The pineapple rings can be prepped a day in advance and stored in the fridge; just pat them dry before caramelizing. Leftover medallions reheat beautifully in a skillet with a splash of water—2-3 minutes per side is all they need. The rice keeps for 4 days in the fridge, but I always cook it fresh for this dish. Store any extra pineapple glaze in the fridge for up to 1 week—it's perfect for drizzling over rice or even grilled chicken later.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. The pork medallions and pineapple caramelize right alongside the ginger—no flipping, no fuss—just slide it all onto one sheet pan and let the oven do the work.
- Sweet-Savory Balance: That first bite? The pork stays juicy with a crispy edge, while the pineapple’s natural sweetness cuts through the soy and ginger’s sharp kick. It’s the kind of dish where every mouthful feels like a little vacation.
- Weeknight to Weekend: Between us, this is my go-to for both Taco Tuesday and lazy Sundays. Double the batch, toss half in the fridge for lunch, and the other half gets a quick sear for dinner—no sad leftovers here.
- Budget-Friendly Luxury: Pork loin and pineapple might sound fancy, but this recipe stretches ingredients further than takeout. A single pineapple lasts three meals, and the pork’s lean cut means you’re getting restaurant-quality flavor without the markup.
Step-by-step instructions for Outback-style pineapple pork medallions
Here's how to create tender pork medallions with a perfect caramelized pineapple glaze—juicy, sweet, and perfectly balanced.
Marinate and Prep the Pork Medallions
Slice the 1.5 lb boneless pork loin into 1-inch thick medallions (about 12 pieces). In a bowl, whisk together 0.5 cup soy sauce, 1 tbsp honey, 1 tbsp finely grated fresh ginger, 4 minced garlic cloves, 1 tsp kosher salt, and 0.5 tsp black pepper. Add the pork medallions and turn to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours)—this ensures maximum flavor penetration and tender meat.
While marinating, core the 1 whole fresh pineapple and cut it into 1-inch rings. Set aside—they'll be ready for the glaze later. The marinade works its magic while you prep the other components, so don't skip this step. You'll notice the pork becomes more pliable and absorbs the sweet-savory flavors perfectly.
Sear the Pork Medallions to Golden Perfection
Heat a large skillet over medium-high heat and add 2 tbsp extra-virgin olive oil. Once shimmering, add the marinated pork medallions in a single layer (work in batches if needed). Sear for 2-3 minutes per side until they develop a deep golden-brown crust and reach an internal temperature of 145°F. Remove and set aside on a plate, tented loosely with foil to keep warm.
This searing step is critical—it locks in juices and creates that beautiful caramelized exterior. Don't overcrowd the pan or the medallions will steam instead of sear. You'll know they're ready when they release easily from the pan and have developed a nice crust.
Create the Caramelized Pineapple Glaze
In the same skillet (no need to clean it—the fond adds flavor), add the 1-inch pineapple rings in a single layer. Cook over medium heat for 3-4 minutes until lightly caramelized. Transfer the pineapple to a plate and set aside. To the skillet, add 2 tbsp brown sugar, scraping up any browned bits from the bottom.
Pour in 0.5 cup soy sauce and 1 tbsp honey, then bring to a simmer. Cook for 2-3 minutes until the mixture thickens slightly. Stir in 1 tbsp cornstarch mixed with 2 tbsp water to create a glossy glaze. Simmer for another 1 minute until the sauce coats the back of a spoon. Here's where the magic happens—the glaze should be thick enough to coat the pineapple and pork beautifully.
Finish with Pork and Garnish
Return the seared pork medallions to the skillet with the pineapple rings. Spoon the caramelized glaze over everything and toss gently to coat. Cook for 1-2 minutes until the pork is heated through and the glaze clings to both the pork and pineapple. Drizzle with 1 tsp sesame oil for an aromatic finish.
Garnish with 0.25 cup chopped fresh cilantro and serve immediately over 1.5 cups cooked jasmine rice. The contrast of juicy pork, sweet pineapple, and savory glaze makes this dish unforgettable. Each bite delivers perfect balance—sweet, salty, and umami all in one.
Pro Tips For Making Outback Pineapple And Pork Medallions
- Slice Pork Against Grain: Cut your pork loin medallions perpendicular to the muscle fibers—this makes them tender every time. I used to ignore this and ended up with chewy slices; now I double-check by looking for the grain direction first.
- Char Pineapple First: Sear the pineapple chunks in a hot pan with a splash of olive oil before adding them to the pork—it caramelizes the sugars and gives the dish that smoky-sweet depth. Skip this, and you’ll miss the real flavor punch.
- Don’t Overcrowd the Pan: Cook the pork medallions in batches if needed, even if it takes an extra minute. Crowding steams the meat instead of searing it, and you’ll end up with soggy edges instead of that crispy crust you want.
- Use Fresh Ginger Zest: Finely grate the ginger peel along with the flesh—it adds a bright, citrusy note that balances the soy and pineapple. I was skeptical until I tried it; now I never skip it.
Essential equipment for perfect results
Skillet Essentials
You’ll need a 12-inch cast iron skillet—my trusty Lodge Pre-Seasoned is perfect for this recipe. Cast iron retains heat beautifully and creates that signature caramelized crust on the pork medallions.
If you don’t own one, a heavy stainless steel skillet like All-Clad works too. Just make sure it’s large enough to fit the medallions in a single layer without crowding. 🔥
Heat Control Tools
A kitchen thermometer is non-negotiable for perfect searing. I use a ThermoWorks Smoke to monitor the skillet’s temperature—aim for 375°F before adding the pork. This ensures even cooking and prevents sticking.
For the pineapple glaze, a heatproof spatula (like OXO Good Grips) helps scrape up those flavorful browned bits from the bottom of the pan.
Pineapple Prep Gear
Cutting pineapple rings cleanly requires a sharp chef’s knife and a mandoline (like OXO Good Grips) for even slices. I also keep a small bowl of cold water nearby to dip the knife between cuts—it prevents the pineapple from sticking.
For the glaze, a whisk (preferably stainless steel) helps create a smooth, glossy finish.
Marinade Mixer
A medium mixing bowl (I prefer pyrex glass) is ideal for combining the marinade ingredients. Use a wooden spoon to stir the soy sauce, honey, and ginger—it won’t scratch your skillet.
For mincing garlic, a microplane or garlic press works best. Pro tip: Grate the ginger directly into the bowl to avoid wasting any of that aromatic zest. 🌿
Serving Presentation
For plating, I recommend white ceramic plates to let the vibrant colors of the pork and pineapple shine. A small squeeze bottle (like Mason jar with a lid) makes it easy to drizzle the sesame oil evenly.
Garnish with fresh cilantro using tweezers for a polished look. Don’t forget a serving spoon—these medallions are best served family-style!
Nutrition facts
Frequently asked questions
Can I use chicken instead of pork in this recipe?
Yes, but the cooking time and texture will differ. Use 1.5 lb boneless chicken thighs (they stay juicier than breasts) and reduce searing time to 1-2 minutes per side until they reach 165°F internally. The pineapple glaze will still work beautifully, but chicken has a milder flavor that may need extra seasoning with 1 tsp smoked paprika in the marinade.
How do I prevent the pork from drying out?
Three key steps: thin medallions (1-inch thick), high heat searing (not low and slow), and resting time. Sear over medium-high heat for 2-3 minutes per side max, then let rest 5 minutes before serving. Overcrowding the pan causes steaming instead of searing—work in batches if needed.
What's the best way to make this recipe ahead of time?
Prep the marinade and pork up to 4 hours ahead—store in the fridge. The pineapple rings can be cut 1 day ahead and refrigerated (pat dry before cooking). For assembly: Reheat medallions in a skillet with 1 tsp water for 2 minutes per side, then add fresh pineapple and glaze. The rice should be cooked fresh for best texture.
Can I make this recipe without cornstarch?
Yes, but the glaze will be slightly thinner. Substitute 1 tbsp arrowroot powder or 1 tsp xanthan gum (mixed with 2 tbsp water). For a thicker alternative, reduce the soy sauce by 2 tbsp and simmer the glaze 1 extra minute—just watch closely to avoid burning the sugar.
What sides pair best with these medallions?
Beyond jasmine rice, try steamed broccoli with sesame seeds or cucumber salad with rice vinegar. For a heartier meal, add garlic mashed potatoes—the creamy texture balances the sweet-savory flavors. Avoid heavy sides like mac and cheese that might overpower the dish's delicate balance.