The pineapple-infused pork roast effortlessly achieves a tender, juicy texture while boasting many flavors. Its versatility enhances its irresistible, mouthwatering presentation with various glaze options.
Regarding this pork and pineapple recipe.
Pork and pineapple complement each other beautifully in flavor, and this recipe maximizes their natural compatibility. Although a slow cooker is an option, we strongly advise sticking to the traditional method of slow roasting in the oven. The dry heat provides distinct advantages over moist heat, ensuring optimal results for this dish.
This dish is both budget-friendly and straightforward to prepare. With the appropriate cut of pork and a bit of patience, mastering it on your first attempt should be achievable.
Ingredients Baked Pork Tenderloin with Pineapple
Roast Pork
Pork Tenderloin, Trimmed: The pork tenderloin, trimmed of excess fat, serves as the main protein in the recipe. It's a lean and tender cut of meat that cooks relatively quickly and absorbs flavors well, making it perfect for marinating or seasoning.
Pineapple Juice
Pineapple juice is a natural tenderizer when used in marinating pork tenderloin, imparting a subtly sweet flavor while helping break down tough muscle fibers. Its enzymes, particularly bromelain, tenderize the meat, producing a more succulent and flavorful dish. Additionally, the acidity in pineapple juice helps balance the pork's richness, creating a harmonious blend of sweet and savory flavors in every bite.
Brown Sugar
Brown Sugar: Brown sugar adds sweetness and depth to the pork tenderloin. When exposed to heat during cooking, it caramelizes, creating a delicious glaze that enhances the dish's overall flavor.
Honey
Honey, Local Preferred: Honey provides natural sweetness and helps to balance the flavors in the marinade or glaze. Local honey adds a unique flavor profile and may offer additional health benefits.
what is local honey?
Local honey refers to honey that is produced by bees within a specific geographic region,
Yellow Mustard
Yellow Mustard: Yellow mustard contributes a tangy and slightly spicy flavor to the pork tenderloin. It also helps tenderize the meat and adds complexity to the dish's overall taste.
Cinnamon Stick
Cinnamon Sticks: Cinnamon sticks impart warm and aromatic notes to the marinade or glaze. They add depth of flavor and a hint of sweetness, complementing the other ingredients in the recipe.
Cloves
Cloves: Cloves offer a strong and spicy flavor with hints of sweetness and warmth. When used sparingly, they add depth and complexity to the marinade or glaze, enhancing the overall taste of the pork tenderloin.
Fresh Ground Nutmeg
Fresh Ground Nutmeg: Fresh ground nutmeg adds a warm and nutty flavor to the pork tenderloin. It provides depth and complexity to the dish, enhancing its overall aroma and taste.
Glaze
The glaze is optional. You have the choice to either brush the pork with the pan juices before serving or create a glaze using pineapple juice and hoisin sauce.
Pineapple Slices
Pineapple Slices, Drained: Drained pineapple slices provide bursts of juicy sweetness and texture to the pork tenderloin. They complement the savory flavors of the meat and add a tropical twist to the dish.
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Baked Pork Tenderloin with Pineapple and Brown Sugar
- Total Time: 1 hour 20 minutes
- Yield: 8 - 10 servings 1x
Description
Pork and pineapple complement each other beautifully in flavor, and this recipe maximizes their natural compatibility. Although a slow cooker is an option, we strongly advise sticking to the traditional method of slow roasting in the oven. The dry heat provides distinct advantages over moist heat, ensuring optimal results for this dish.
Ingredients
3 lb. pork tenderloin, trimmed
1 c. pineapple juice
¼ c. brown sugar
¼ c. honey, local preferred
2 T. yellow mustard
2 cinnamon sticks
6 cloves
¼ t. fresh ground nutmeg
1 8-oz. can pineapple slices, drained
Instructions
Preheat the oven to 375° F.
In a medium saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and ground nutmeg. Bring to a heavy simmer, then reduce the heat to medium-low, and allow the glaze to simmer until thickened, approximately 15-20 minutes.
Place the tenderloin in a 9” x 13” baking dish. Make incisions ¾-inch apart, taking care not to cut through the bottom, leaving ½-inch space under the tenderloin.
Brush one-half of the glaze all over the tenderloin and inside each incision.
Slice the pineapple slices in half and place into the incisions.
Bake until the internal temperature of the pork reaches 145° F, approximately 25-30 minutes. Remove from the oven and increase the heat to 400° F.
Brush the remaining glaze all over the tenderloin and the pineapple slices and return the tenderloin into the oven to bake for another 10 minutes or until slightly caramelized.
Remove from the oven and allow to rest for at least 10 minutes before serving.
Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
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