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
1/4 c. brown sugar
1/4 c. honey, local preferred
2 T. yellow mustard
2 cinnamon sticks
6 cloves
1/4 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 3/4-inch apart, taking care not to cut through the bottom, leaving 1/2-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
