Best Pineapple Pork Tenderloin Recipes

PINEAPPLE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

MANGO PORK TENDERLOIN WITH SWEET GINGER RICE AND GRILLED PINEAPPLE

Steps:

• Mango Pork Tenderloin:
• Combine all the dry rub ingredients in a small bowl.
• Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
• Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
• Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
• Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
• Sweet Ginger Rice:
• Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
• Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
• (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
• Grilled Pineapple:
• Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
• When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
• Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
• Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

GLAZED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Heat broiler. Place pineapple slices on a foil-lined baking sheet.
• In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
• Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more.
• Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

Steps:

• DIRECTIONS.
• Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
• Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
• Pineapple Mango-Kiwi Salsa.
• Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
• Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear or temperature 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve with Pineapple Salsa.

PINEAPPLE PORK TENDERLOIN

Steps:

• Trim the tenderloin.
• Place tenderloin in crockpot.
• Season with salt and pepper.
• Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
• Pour over tenderloin.
• Cover and cook on low for six hours.
• Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
• Cook on low for another two hours.
• Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
• Return the roast, peppers and pineapple to the crockpot.
• Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
• Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
• Add this mixture to the reserve liquid and cook until thickened.
• Pour over roast.
• Serve with rice or noodles.

GRILLED TERIYAKI PORK TENDERLOIN AND PINEAPPLE

Steps:

• Mix all Teriyaki Marinade ingredients. Fold thin end of each pork tenderloin under so pork is an even thickness; secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
• Brush grill rack with vegetable oil. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center. Cut pineapple slices in half. Add pineapple to grill for last 2 to 4 minutes of grilling, brushing with marinade and turning once. Discard any remaining marinade.
• Remove toothpicks from pork. Cut pork across grain into thin slices. Serve with pineapple.

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH

Steps:

• For the relish:
• Heat the grill over high heat.
• Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For the glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• Heat the grill over high heat.
• Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
• Serve the pork with the relish.

PORK TENDERLOIN WITH FRESH PINEAPPLE SALSA

Steps:

• Preheat oven to 450 degrees F, then put the pork tenderloin in a roasting pan.
• In a small bowl, combine 2 tablespoons of the brown sugar with the Dijon mustard, paprika & ginger, then spread HALF of this mixture over the pork tenderloin, before baking uncovered for 15 minutes.
• When the 15 minutes are up, spread the pork with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees F, but if you're a traditionalist, you'll want the thermometer to read 160 degrees F!
• Meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice.
• When the pork comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE

Steps:

• 1. Preheat oven to 375ºF. Remove silverskin and season with freshly ground black pepper. In an oven-proof skillet over medium-high heat, add oil and when hot place pork tenderloin. Cook one side until brown. Flip meat over, transfer into the preheated oven and cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF. Remove from heat and transfer pork onto a cutting board; set aside.
• 2. Meanwhile, chop mango first to determine the equal amount needed for pineapple. In a juicer, add pineapple and mango; process and set aside (should have around ¾ cup). After removing pork tenderloin from the pan, remove fat with paper towel using tongs.
• 3. Return skillet on medium heat and add butter; scrap the bottom of the pan to dislodge brown bits. When hot, add habanero and red peppers; sauté until soft, about 2 minutes. Add garlic and ginger; sauté for 1 minute. Add juice mixture and season with honey and salt; whisk until blended. Add cream, whisk and bring to a simmer. Reduce heat to medium-low and simmer until liquid reduces in half, about 12 to 15 minutes. Just 5 minutes before the end, add the finely chopped mango and pineapple; stir and cook until warm.
• 4. Slice pork and place in warm serving plates. Spoon sauce over pork and sprinkle fresh cilantro on top. Serve with potatoes and steamed veggies
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tX-34g3TLlM

COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA

Steps:

• For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
• Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
• To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
• For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.

PORK TENDERLOIN WITH RUM-MOLASSES GLAZE AND GRILLED PINEAPPLE-JALAPENO SAUCE

Steps:

• For Grilled Pineapple-Jalapeno Sauce:
• Heat grill to high.
• Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For Rum-Molasses Glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• For Tenderloin:
• Heat grill to high.
• Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing., In a large bowl, combine salsa ingredients. Serve with pork.

HOISIN HONEY GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE

Steps:

• Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil.
• Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally.
• With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.
• Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes. Transfer pineapple to platter.
• Thinly slice pork and serve with pineapple wedges.

ASIAN GRILLED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Combine everything except pineapple in large zip top bag. Press out as much air as possible and seal bag. Marinate in refrigerator 1 to 24 hours.
• Preheat grill to medium-hot. Drain marinade. Place tenderloins on grill and cook 10 minutes on each side, or to internal temperature of 160°.
• Skewer pineapple. Add to grill last 6 minutes, turning halfway through.
• Slice pork 1/2" thick and serve with grilled pineapple.

PORK TENDERLOIN WITH TANGY PINEAPPLE PEPPER CHUTNEY SAUCE

Steps:

• Heat oven to 350 degrees F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145 degrees F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes.
• Stir chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.

PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS

Steps:

• In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
• In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
• Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
• Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
• Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY

Steps:

• To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
• Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
• Prepare grill.
• Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
• Slice pork into 1/2-inch-thick slices.
• To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

GRILLED PORK TENDERLOIN WITH GRILLED PINEAPPLE-RED ONION SALSA

Steps:

• FOR THE PORK: Combine salt, sugar, cumin, and chile powder in small bowl. Reserve 1/2 teaspoon spice mixture. Rub remaining spice mixture evenly over surface of both tenderloins. Transfer to large plate or rimmed baking sheet and refrigerate while preparing grill. 2
• FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 3
• Clean and oil cooking grate. Place tenderloins on hotter side of grill. Cover and cook, turning tenderloins every 2 minutes, until well browned on all sides, about 8 minutes. 4
• FOR THE SALSA: Brush pineapple and onion with 1 teaspoon oil. Move tenderloins to cooler side of grill (6 to 8 inches from heat source) and place pineapple and onion on hotter side of grill. Cover and cook until pineapple and onion are charred on both sides and softened, 8 to 10 minutes, and until pork registers 140 degrees, 12 to 17 minutes, turning tenderloins every 5 minutes. As pineapple and onion and tenderloins reach desired level of doneness, transfer pineapple and onion to plate and transfer tenderloins to carving board. Tent tenderloins with aluminum foil and let rest for 10 minutes
• While tenderloins rest, roughly chop pineapple. Pulse pineapple, onion, cilantro, serrano, lime juice, reserved spice mixture, and remaining 1 tablespoon oil in food processor until mixture is roughly chopped, 4 to 6 pulses. Transfer to bowl and season with salt and extra lime juice to taste.