Description
Succulent pineapple pork tenderloin delivers a tropical dance of sweet and savory flavors that elevate weeknight dinners. Caribbean-inspired marinades and caramelized pineapple glaze create a mouthwatering main course that brings island charm directly to your plate.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs pork tenderloin
- 2 cups fresh pineapple, chopped
Marinade:
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
Garnish and Seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Craft a vibrant marinade by whisking together soy sauce, brown sugar, olive oil, minced garlic, and grated ginger in a medium bowl until fully integrated and smooth.
- Place pork tenderloin in a shallow marinating container, then generously pour the prepared marinade over the meat, ensuring complete coverage. Refrigerate for 1-2 hours, allowing flavors to penetrate deeply.
- Preheat the oven to 425°F, preparing a roasting pan with a light coating of cooking spray or oil to prevent sticking.
- Remove tenderloin from marinade, pat dry with paper towels, and season externally with salt and black pepper.
- Arrange the marinated pork in the preheated roasting pan, surrounding it with chopped fresh pineapple pieces for additional flavor infusion.
- Roast the tenderloin for approximately 25-30 minutes, or until internal temperature reaches 145°F, ensuring a perfect balance of juiciness and thorough cooking.
- Once removed from oven, let the meat rest for 10 minutes, allowing juices to redistribute and maintain optimal tenderness.
- Slice the tenderloin diagonally into medallions, creating elegant presentation slices.
- Garnish with freshly chopped green onions, cilantro, and squeeze lime juice over the top for a bright, citrusy finish.
- Serve immediately with the roasted pineapple pieces, creating a harmonious tropical-inspired main course.
Notes
- Dial down the sugar content by using a sugar substitute like stevia or monk fruit sweetener to create a lower-glycemic marinade that’s friendly for diabetic or weight-conscious diners.
- Swap traditional soy sauce with coconut aminos for a gluten-free and soy-free alternative that maintains the umami depth and complements the pineapple’s sweetness.
- Consider adding a quick brine to the pork tenderloin before marinating to enhance moisture retention and ensure an incredibly tender, juicy result that melts in your mouth.
- Experiment with additional aromatics like lemongrass or red chili flakes to introduce subtle complexity and elevate the tropical flavor profile of the dish.
- Prep Time: 1-2 hours
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg