Banana Pork Loin

Pork loin served on a table with a banana glaze and pudding


1 boneless pork loin roast (about 2 pounds)
Salt and freshly ground black pepper
2 tablespoons olive oil
3 ripe bananas, sliced
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon


Preheat oven to 375°F (190°C).

Pat the pork loin dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until browned, about 5 minutes total.

Transfer the skillet to the oven and roast the pork loin for 20-25 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 145°F (63°C).

While the pork is roasting, prepare the caramelized bananas. In a medium saucepan, combine the brown sugar, soy sauce, honey, ginger, and cinnamon. Bring to a simmer over medium heat and cook for 5 minutes, or until the sauce has thickened slightly.

Add the sliced bananas to the sauce and cook for an additional 5 minutes, or until the bananas are softened and caramelized.

When the pork is cooked through, transfer it to a cutting board and let it rest for 5 minutes before slicing.

Serve the sliced pork with the caramelized bananas on top.