Pineapple Pork Tenderloin

This pineapple pork tenderloin is a sweet and savory weeknight dinner that tastes like a special occasion. Two juicy pork tenderloins bake in a glossy glaze of pineapple juice, soy sauce, honey, brown sugar and garlic, surrounded by golden pineapple that caramelizes in the oven. It takes about 10 minutes of prep and 30 minutes of baking, and the pan sauce is so good you will want to spoon it over everything.

Why You’ll Love This Pineapple Pork Tenderloin

• Easy prep: whisk a glaze, pour it over the pork and bake.
• Sweet and savory: pineapple and honey balanced by soy sauce and garlic.
• Juicy and tender: pork tenderloin is lean and cooks quickly.
• One baking dish: the pork, pineapple and sauce cook together.
• Feeds a family: two tenderloins serve about six people.
• Weeknight fast: on the table in about 45 minutes, including resting time.

Ingredients for Pineapple Pork Tenderloin

• 2 pork tenderloins (about 1 to 1 1/4 pounds each), trimmed
• 1 can (20 oz) pineapple chunks or rings, drained (save the juice)
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper

Ingredient Notes

Pork tenderloin: Look for tenderloins that are similar in size so they cook evenly. Trim off the thin, shiny silver skin with a sharp knife; it does not melt and can make the meat curl. Pineapple: Canned chunks or rings packed in juice work best. The juice from the can can be used as the 1/2 cup pineapple juice in the glaze. Fresh pineapple also works; cut it into 1-inch chunks. Soy sauce: Regular soy sauce gives the deepest flavor. Use low-sodium soy sauce if you are watching salt, or tamari for a gluten-free version. Honey and brown sugar: They sweeten the glaze and help it caramelize. Light or dark brown sugar both work.

How to Make Pineapple Pork Tenderloin

Making pineapple pork tenderloin is simple. Heat the oven to 400°F (200°C) before you start, and pat the pork dry with paper towels so the glaze clings.

Step by Step

1. Prep the pork: Place the trimmed tenderloins in a 9 x 13-inch baking dish, a little apart from each other.
2. Whisk the glaze: In a bowl, whisk the pineapple juice, soy sauce, honey, brown sugar, garlic, olive oil and black pepper until the sugar dissolves.
3. Add the pineapple: Arrange the pineapple chunks or rings around the pork, then pour the glaze evenly over everything.
4. Bake: Bake 20 to 30 minutes, basting the pork with the pan juices halfway through, until an instant-read thermometer in the thickest part reads 145°F (63°C).
5. Caramelize (optional): For deeper color, broil 2 to 3 minutes at the end, watching closely so the glaze does not burn.
6. Rest and slice: Rest the pork at least 3 minutes, then slice into medallions and spoon the pineapple and glaze over the top.

Pork is safe and juicy at 145°F with a 3-minute rest, a little blush of pink in the center is normal. University of Minnesota Extension lists this and other safe cooking temperatures for meat.

Tips for the Best Pineapple Pork Tenderloin

Use a Thermometer

Tenderloin is lean and goes from juicy to dry quickly. Start checking at 20 minutes and pull it at 145°F.

Tuck the Thin Tail

Fold the skinny end of each tenderloin under and secure with a toothpick so the whole piece cooks evenly.

Baste Halfway

Spooning the pan juices over the pork halfway through builds a glossy, flavorful coating.

Thicken the Sauce

For a thicker glaze, pour the pan juices into a small saucepan and simmer 3 to 5 minutes, or stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.

Let It Rest

Resting lets the juices settle back into the meat, so they end up on your plate instead of the cutting board.

Pork Tenderloin vs Pork Loin

Pork tenderloin is a long, narrow, very tender cut that weighs about 1 pound and cooks in under 30 minutes. Pork loin is a wider, larger roast that needs much longer in the oven. This recipe is written for tenderloin. If you only have a pork loin, use a 2 to 3 pound roast, bake at 375°F and plan on about 20 minutes per pound, still checking for 145°F.

Variations

• Spicy: add 1/2 teaspoon red pepper flakes or 1 tablespoon sriracha to the glaze.
• Ginger: whisk in 1 teaspoon grated fresh ginger.
• Peppers and onion: add chunks of red bell pepper and red onion with the pineapple.
• Grilled: grill the tenderloins over medium-high heat, brushing with the simmered glaze, and grill the pineapple rings alongside.
• Chops: love this flavor on chops? Try our caramelized pineapple pork chops.

What to Serve With It

Spoon the pineapple pork tenderloin and glaze over steamed white rice, coconut rice or fried rice so none of the sauce goes to waste. Roasted broccoli, green beans or a crunchy apple cranberry coleslaw add color and freshness. Garnish with sliced green onions or toasted sesame seeds for a pretty finish.

Storage

Refrigerator: Store leftover pineapple pork tenderloin with the pineapple and sauce in an airtight container for up to 3 to 4 days. Reheating: Warm gently in a covered skillet with a splash of water or pineapple juice, or in the microwave in short bursts, until hot. Avoid overheating, which dries out the lean meat. Freezing: Freeze cooled slices in the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How long do I bake pineapple pork tenderloin at 400°F?

Usually 20 to 30 minutes, depending on the thickness. Always go by temperature: 145°F in the thickest part, then rest 3 minutes.

Can I use fresh pineapple?

Yes. Use about 3 cups of fresh pineapple chunks and 1/2 cup store-bought pineapple juice for the glaze.

Can I marinate the pork first?

Yes. Marinate the tenderloins in the glaze for 1 to 4 hours in the refrigerator. Do not go much longer, since pineapple juice can make the texture soft.

Is pink pork safe to eat?

Yes, whole cuts of pork cooked to 145°F and rested 3 minutes are safe even if the center is slightly pink.

Can I make it in the slow cooker?

Tenderloin dries out easily in a slow cooker, so the oven is best. If you want a slow cooker version, cook on low about 2 1/2 to 3 hours and check for 145°F early.

Pineapple Pork Tenderloin Recipe Card

Servings: 6 | Prep time: 10 minutes | Cook time: 25 minutes | Total time: 40 minutes Ingredients: 2 pork tenderloins, 1 can (20 oz) pineapple chunks or rings, 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp honey, 2 tbsp brown sugar, 3 cloves garlic (minced), 1 tbsp olive oil, 1/2 tsp black pepper.

1. Heat the oven to 400°F (200°C). Place the pork in a baking dish.
2. Whisk the pineapple juice, soy sauce, honey, brown sugar, garlic, olive oil and pepper.
3. Arrange the pineapple around the pork and pour the glaze over.
4. Bake 20 to 30 minutes, basting halfway, until the pork reaches 145°F (63°C).
5. Broil 2 to 3 minutes for extra caramelization, if you like.
6. Rest at least 3 minutes, slice and spoon the glaze and pineapple over the top.