Dole Cookoff: Spicy Pork Loin with Pineapple Upside Down Jam
Three weeks ago, I was sitting in LA traffic on my way back to the airport from a trip I won’t soon forget. You see, a few months ago, Dole Packaged Foods invited OAMM to the 2014 Dole Blogger Summit. I had my bags packed, ready to represent OAMM in record time. Along with ten other food bloggers, I arrived in LA for a whirlwind 72 hours where I learned about the people who work for Dole (in one word, committed!), tasted new products coming out (fantastic), and made new friends.
I could spend this post telling you all about my lovely new friends- from Ally who is the reigning Dole California Cook-Off Champion and queen of Instagram filters to Kristy who was such a delight to meet in the airport when I was a little nervous about showing up and not knowing anyone. Or how Dole has this ridiculously cool cookbook library right down the hallway from their test kitchen. I learned there is a reason why the Four Seasons has the reputation it has- seriously, the bathtub alone was almost the size of my kitchen. More importantly, the amount of time the Dole executives spent with us, not just talking about their brand but wanting to learn about what is important to our readers.
What I really want to tell you though is how YOU can be the next Dole California Cook-Off Champion. You see, you don’t have to be a food blogger to win. Anyone can submit their grilling recipe simply creating a dish that uses at least one Dole product and up to ten other ingredients. You can read all of the details here. But, Katie, you say- I’m not a cook. I don’t know anything about creating recipes- that’s why I read food blogs like OAMM. No worries, you don’t have to be a cook to participate with the cool new option to be a “Master Taster”. That’s right- if you know what good food tastes like, you can sign up to be a judge at the Cook-Off and try all of the amazing finalist recipe! Find all the details here on submitting a recipe or judge application.
One of the most interesting things I learned on this trip is that Dole has been hosting a recipe contest since 1925! Sometimes we bloggers forget about BI time- you know “Before Internet” time. The first thing we all asked is, “Wait- how did they get the word out to people?”. Magazines, of course! Long before Instagram, Twitter, and Facebook, brands were reaching out to their customers in magazines. In fact, if you remember, the first “magazines” were actually catalogs of brand products from Sears, Montgomery Ward, etc. I find it fascinating to research advertising history and how things have changed but stayed the same all at the same time.
The EVER so popular Pineapple Upside Down Cake came from the Dole sponsored recipe contest in 1925 out of 60,000 entries. 60,000?! Can you imagine? Using that as inspiration, I created this AMAZING Spicy Pork Loin with Pineapple Upside Down Jam.
When you get done
drooling reading over the recipe, head over to meet some of my new friends:
Amelia Winslow- Eating Made Easy
Pattie Cordova- Living Mi Vida Loca
Ally Phillips- Ally’s Kitchen
Kristy Bernado- The Wicked Noodle
Leslie Green- Hungry Housewife
Amy Roskelly- Super Healthy Kids
Nikki Glad- Seeded at the Table
Chrystal Baker- Duo Dishes
Sara O’Donnell- Average Betty
Spicy Pork Loin with Pineapple Upside Down Jam
Katie @ Once a Month Meals
- 1.5 pounds pork loin
- 1 Tablespoons dried minced onion
- 2 Tablespoons brown sugar
- 2 teaspoons chili powder
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons cumin
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
- 2 Tablespoons vegetable oil
- 0.75 cups Pineapple Upside Down Jam
Combine minced onion, brown sugar, chili powder, cayenne, garlic powder, cumin, black pepper, salt and vegetable in a bowl and stir to mix well. Using hands, rub pork loin with spice mixture, covering the outside well. Cover and place in refrigerator to marinate for at least an hour. Grill over medium low heat for 45 minutes to an hour, until pork reaches 150F. Remove from grill, cover with foil and allow to sit for 10 minutes. Slice pork and serve with jam on top.
Combine minced onion, brown sugar, chili powder, cayenne, garlic powder, cumin, black pepper, salt and vegetable in a bowl and stir to mix well. Using hands, rub pork loin with spice mixture, covering the outside well. Place pork in a gallon freezer bag. Place jam in a pint freezer bag, then place in pork bag. Label and freeze. To serve: Grill pork over medium low heat for 45 minutes to an hour, until pork reaches 150F. Remove from grill, cover with foil and allow to sit for 10 minutes. Slice pork and serve with jam on top.
Discloser: Dole provided the amazing trip for Dole Blogger Summit but any opinions in this post are mine. I wrote this post and created this recipe because I was truly inspired and would love for readers to participate in the Dole Cook-Off.
**conversion chart image provided by Erik Spiekermann