This is a pork-only weekend. We haven’t posted any food in a week, life and work getting in the way. So I wanted to do as much as I could over the weekend, and if we’re doing a double header, why not concentrate on pork?

I have wanted to do a pork loin dish for a while, and there are a lot of marinades using Coke and fruit juices, but Christey found an espresso maker at a garage sale for $2, so why not inaugurate that? After sterilizing and de-calcifying, I figured it was a good chance to break it in.

I made an espresso-pineapple marinated pork-loin, with grilled pineapple and an espresso-pineapple-cream sauce. Bitter, sweet, pork, and cream. Oh yeah, there’s bacon, too.

Here, piggy piggy piggy