Caribbean Pork with Pineapple
Transform your dinner table into a tropical getaway with this flavorful Caribbean Pork with Pineapple recipe. Featuring tender pork tenderloin coated in a smoky-sweet spice rub of cumin, coriander, and paprika, and seared to golden perfection, this dish is a feast for the senses. Juicy chunks of caramelized fresh pineapple add a burst of natural sweetness, balanced with a zesty splash of lime juice and fragrant garlic. Roasted together in the oven, the pork and pineapple meld into a vibrant, sweet-and-savory masterpiece. Garnished with fresh cilantro for a bright herbaceous finish, this quick and easy recipe is ready in under 45 minutes, making it perfect for busy weeknights or casual entertaining. Serve alongside rice or a crisp salad for a Caribbean-inspired meal everyone will love.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 fresh pineapple
- 2 tbsp olive oil
- 1 lime
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.25 tsp cayenne pepper
- 2 tbsp brown sugar
- 2 tbsp fresh cilantro
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix together the ground cumin, ground coriander, paprika, cayenne pepper, brown sugar, salt, and black pepper to create a spice rub.
Rub the spice mixture evenly over the pork tenderloin, ensuring all sides are well-coated.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for 2-3 minutes per side, until it develops a golden-brown crust.
While the pork is searing, peel and core the fresh pineapple. Cut it into bite-sized chunks.
Once the pork is seared, remove it from the skillet and set it aside temporarily.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté the garlic for 30 seconds until fragrant.
Add the pineapple chunks to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to caramelize.
Squeeze the juice of one lime over the pineapple and stir to combine.
Return the pork tenderloin to the skillet, nestling it among the pineapple chunks. Transfer the skillet to the preheated oven.
Roast the pork in the oven for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing it into medallions.
Garnish the dish with freshly chopped cilantro and serve immediately with the caramelized pineapple and any juices from the skillet.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
