Pineapple Glazed Pork Tenderloin

This succulent pineapple baked pork tenderloin transforms an ordinary dinner into a special occasion meal with its perfect balance of sweet and savory flavors. The aromatic spices and caramelized pineapple create a dish that looks as impressive as it tastes.

I first made this recipe for a holiday gathering when I wanted something special but not too complicated. The beautiful presentation with pineapple slices nestled between tender cuts of pork had everyone asking for the recipe before they even took their first bite.

Ingredients

• Pork tenderloin: 3 lb trimmed. Choose a high quality cut with good marbling for the best flavor and tenderness.
• Pineapple juice: 1 cup provides natural sweetness and helps tenderize the meat through its enzymes.
• Brown sugar: 1/4 cup adds a rich molasses flavor that caramelizes beautifully.
• Honey: 1/4 cup local preferred offers floral notes that complement the pineapple perfectly.
• Yellow mustard: 2 tbsp adds tanginess that balances the sweetness.
• Cinnamon sticks: 2 whole sticks infuse the glaze with warm aromatic notes.
• Cloves: 6 whole provide a distinctive spicy depth.
• Fresh ground nutmeg: 1/4 tsp contributes a nutty warm flavor that pairs wonderfully with pork.
• Canned pineapple slices: 8 oz drained create stunning presentation and add juicy texture.
• Salt and pepper: To season the meat and enhance all other flavors.

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375° F to ensure it reaches the proper temperature while you prepare the dish.

Create the Glaze:

Combine pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and ground nutmeg in a medium saucepan. Bring this mixture to a heavy simmer before reducing the heat to medium low. Allow it to simmer for 15 to 20 minutes until the glaze thickens and coats the back of a spoon. The longer you simmer, the more concentrated the flavors become.

Prepare the Tenderloin:

Place your trimmed tenderloin in a 9" x 13" baking dish. Season generously with salt and pepper on all sides. Using a sharp knife, make incisions about 3/4 inch apart along the top of the tenderloin. Be careful not to cut all the way through leave about 1/2 inch intact at the bottom. These pockets will hold your pineapple slices.

Apply First Glaze:

Brush half of your prepared glaze all over the tenderloin, making sure to get the glaze inside each of the incisions you created. This ensures flavor penetrates throughout the meat.

Insert Pineapple:

Cut your pineapple slices in half and tuck them into each incision. The curve of the pineapple should follow the natural curve of the meat for the most attractive presentation.

Initial Bake:

Bake the tenderloin until it reaches an internal temperature of 145° F, which typically takes 25 to 30 minutes. Use a meat thermometer inserted into the thickest part for accuracy.

Final Glazing and Caramelization:

Remove the tenderloin from the oven and increase the temperature to 400° F. Brush the remaining glaze over the entire tenderloin and pineapple slices. Return to the oven for about 10 minutes until the glaze caramelizes and turns slightly darker.

Rest Before Serving:

Allow the tenderloin to rest for at least 10 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat for maximum tenderness and flavor.

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My favorite part of this recipe is how the warm spices mingle with the sweet pineapple. It reminds me of holidays in Hawaii where my aunt would make a similar dish using local honey and fresh pineapple from her garden. The aroma would fill her house and signal the start of our family celebrations.

Make Ahead Options

This dish works beautifully as a make ahead meal. You can prepare the tenderloin with its incisions and mix the glaze up to 24 hours in advance. Store the tenderloin covered in the refrigerator and keep the glaze in an airtight container. When ready to cook, bring both to room temperature for about 30 minutes, then assemble and bake as directed. This option is perfect for entertaining when you want to minimize last minute preparation.

Perfect Pairings

This pineapple pork tenderloin pairs wonderfully with coconut rice which complements the tropical flavors. For vegetables, consider roasted sweet potatoes or a simple green vegetable like steamed broccoli or green beans that will balance the sweetness of the dish. A light green salad with a citrus vinaigrette also makes a refreshing side that cuts through the richness of the pork.

Flavor Variations

While this recipe is delicious as written, you can easily customize it to suit your preferences. Add a kick of heat with a tablespoon of sriracha or red pepper flakes in the glaze. For an Asian inspired version, substitute the mustard with soy sauce and add minced ginger and garlic. You could also try using mango instead of pineapple for a different tropical twist, though you would need to adjust the cooking time slightly as mango tends to caramelize faster.

Recipe FAQs

→ Can I use pineapple chunks instead of slices?

Yes, you can substitute pineapple chunks, though they won't create the same decorative presentation. If using chunks, consider adding them around the tenderloin during the last 15 minutes of cooking to prevent burning while still allowing them to caramelize.

→ How do I know when the pork tenderloin is done?

Always use a meat thermometer to check doneness. The pork tenderloin is perfectly cooked when it reaches an internal temperature of 145°F. After removing from the oven, let it rest for 10 minutes to allow juices to redistribute for maximum tenderness.

→ Can I prepare the glaze ahead of time?

Yes, the pineapple glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat it before using to restore the proper consistency for brushing.

→ What sides pair well with this pork tenderloin?

This dish pairs beautifully with coconut rice, roasted vegetables, or a crisp green salad. The tropical flavors also complement side dishes with Asian influences like stir-fried bok choy or ginger-infused vegetables.

→ Can I make this in a slow cooker instead?

Yes, this can be adapted for a slow cooker. Place the seasoned tenderloin in the cooker, pour half the glaze over it, and cook on low for 4-5 hours. For the caramelized finish, transfer to a baking dish, add pineapple slices, brush with remaining glaze, and broil for 3-5 minutes.

→ What can I substitute for honey?

Maple syrup makes an excellent substitute for honey, offering a slightly different but complementary flavor profile. Agave nectar is another good alternative with a milder sweetness that works well with the pineapple.