Description
Succulent pineapple pork tenderloin delivers a tropical explosion of sweet and savory flavors that dance across your palate. Juicy meat glazed with caramelized pineapple creates an irresistible Caribbean-inspired dish you’ll crave again and again.
Ingredients
Scale
Pork:
- 1.5 lbs pork tenderloin
Fruits:
- 2 cups fresh pineapple, chopped
- 1/4 cup pineapple juice
Seasonings and Liquids:
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F, creating an optimal roasting environment for the pork tenderloin.
- Whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper in a mixing bowl to craft a vibrant marinade.
- Pat the pork tenderloin dry with paper towels, ensuring a clean surface for seasoning.
- Drizzle olive oil over the tenderloin, massaging it to coat the entire surface evenly.
- Pour half the prepared marinade over the pork, reserving the remaining mixture for later use.
- Allow the tenderloin to marinate for 15-20 minutes at room temperature, letting the flavors infuse deeply.
- Transfer the marinated pork to a roasting pan, surrounding it with chopped fresh pineapple pieces.
- Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F.
- Remove from the oven and let the meat rest for 5-7 minutes, allowing juices to redistribute.
- Drizzle the remaining marinade over the pork and pineapple before serving, enhancing the dish’s aromatic profile.
- Slice the tenderloin against the grain and plate with the roasted pineapple chunks for a complete, flavor-packed meal.
Notes
- Aim for a perfectly tender pork by using a meat thermometer to ensure precise 145°F internal temperature without overcooking.
- Substitute coconut aminos for soy sauce to make the recipe gluten-free and suitable for those with soy allergies.
- Enhance flavor complexity by adding a pinch of red pepper flakes or sriracha to the marinade for a subtle spicy kick.
- Create a make-ahead friendly version by preparing the marinade and marinating the pork overnight in the refrigerator, allowing deeper flavor penetration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg