Pineapple Pork Tenderloin
Transform your dinner table with this irresistible Pineapple Pork Tenderloin, a mouthwatering fusion of sweet and savory flavors that’s perfect for any occasion. This succulent pork tenderloin is seared to golden perfection, then baked with juicy pineapple chunks and a tangy marinade made with pineapple juice, soy sauce, honey, garlic, and ginger. The dish is crowned with a thickened pineapple glaze, adding a glossy finish that elevates every bite. Ready in under an hour, this one-pan recipe makes cleanup a breeze while delivering restaurant-quality results. Garnish with fresh cilantro for a pop of color and a hint of freshness. Ideal for weeknight dinners or special gatherings, this Pineapple Pork Tenderloin is a crowd-pleaser you’ll want to make again and again. Perfect for fans of tropical flavors, sweet-sour recipes, and hearty pork dishes!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 20 ounces Canned pineapple chunks (in juice)
- 0.25 cups Soy sauce
- 0.25 cups Honey
- 3 pieces Garlic cloves, minced
- 1 teaspoons Fresh ginger, grated
- 2 tablespoons Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Drain the canned pineapple chunks, reserving the juice in a bowl. Set both the pineapple chunks and juice aside.
In a medium mixing bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, and grated ginger to make the marinade.
Pat the pork tenderloin dry with paper towels, then season it with salt and black pepper on all sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
Remove the skillet from heat and pour half of the marinade over the pork tenderloin. Add the pineapple chunks to the skillet around the pork.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is baking, pour the remaining marinade into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Whisk the slurry into the simmering marinade and continue cooking until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
When the pork is done cooking, remove it from the oven and let it rest for 5 minutes before slicing.
Slice the pork tenderloin into medallions and serve with the thickened pineapple sauce drizzled on top. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 31.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1291 mg | 27% | |
*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.
