Pineapple Pork Tenderloin
This sweet and savory pork tenderloin is glazed with pineapple juice, honey, brown sugar, and warm spices, then baked until tender and caramelized. It's an impressive centerpiece that's easy enough for family dinners and special occasions alike.
Equipment
- 9 x 13-inch baking dish
- Medium saucepan
- Whisk or spoon
- Basting brush
- Sharp knife
- Cutting board
- Meat thermometer
Ingredients
- 3 pounds pork tenderloin, trimmed of excess fat
- 1 cup pineapple juice
- ¼ cup brown sugar
- ¼ cup honey
- 2 tablespoons yellow mustard
- 2 cinnamon sticks
- 6 whole cloves
- ¼ teaspoon freshly grated nutmeg
- 1 can (8 ounces) pineapple rings, drained
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and nutmeg. Bring the mixture to a gentle boil, then lower the heat and simmer until reduced and slightly thickened, about 15 to 20 minutes. Remove from the heat and discard the cinnamon sticks and cloves if desired.
- Place the pork tenderloin in a baking dish. Using a sharp knife, cut deep slits across the top of the meat about ¾ inch apart, leaving the bottom intact so the tenderloin stays connected.
- Brush half of the prepared glaze over the pork, making sure some of the glaze reaches inside each slit.
- Cut the pineapple rings into halves and tuck them into the openings along the tenderloin.
- Transfer the dish to the oven and bake until the pork reaches an internal temperature of 145°F (63°C), approximately 25 to 30 minutes.
- Remove the baking dish from the oven and increase the oven temperature to 400°F (205°C).
- Coat the pork and pineapple with the remaining glaze. Return to the oven and continue baking for about 10 minutes, or until the surface develops a lightly caramelized finish.
- Remove from the oven and allow the pork to rest for at least 10 minutes before slicing and serving.
Notes
- Always verify doneness with a meat thermometer rather than relying solely on cooking time.
- Allowing the pork to rest before slicing helps retain its juices.
- Fresh pineapple can be substituted for canned pineapple if preferred.
- Leftover pork makes excellent sandwiches, wraps, or salads the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.