Islander Pork
Transport your taste buds to the tropics with Islander Pork, a vibrant and flavorful dish that combines juicy pork tenderloin with a tangy-sweet marinade inspired by island cuisine. This recipe showcases the perfect balance of pineapple juice, soy sauce, brown sugar, and a hint of lime, creating a mouthwatering glaze that caramelizes beautifully on the grill. Infused with aromatic garlic, fresh ginger, and a touch of heat from crushed red pepper flakes, this dish delivers layers of bold flavors in every bite. With just 15 minutes of prep, it's an easy yet impressive option for weeknight dinners or backyard barbecues. Garnish with fresh cilantro and serve alongside steamed rice or grilled vegetables for a tropical meal your family will love. Experience the perfect fusion of sweet and savory in this unforgettable Islander Pork recipe!
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Recipe Information
Ingredients
- 1.5 lbs Pork tenderloin
- 1 cup Pineapple juice
- 0.25 cup Soy sauce
- 2 tbsp Brown sugar
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Vegetable oil
- 1 tbsp Lime juice
- 0.5 tsp Crushed red pepper flakes
- 2 tbsp Cilantro, chopped (optional)
Instructions
Begin by making the marinade. In a medium mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, vegetable oil, and crushed red pepper flakes.
Trim any excess fat from the pork tenderloin. Place the pork in a resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag (if using) and ensure that the pork is fully coated. Allow it to marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat (or preheat a skillet or grill pan on the stovetop). Lightly oil the grill grates or pan to prevent sticking.
Remove the pork tenderloin from the marinade, allowing any excess to drip off, and set the marinade aside. Grill the pork for about 8-10 minutes on each side, or until the internal temperature reaches 145°F (63°C) while basting occasionally with the leftover marinade during the first half of cooking time.
Once cooked, remove the pork from the grill and tent it with aluminum foil. Let it rest for 5 minutes to allow the juices to redistribute.
Slice the pork into medallions and garnish with freshly chopped cilantro if desired. Serve with steamed rice, grilled vegetables, or a tropical salsa for a complete meal.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 52.2 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 124 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3710 mg | 79% | |
*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.
