Pineapple Pork Tenderloin
Pineapple Pork Tenderloin is a delicious dish made by marinating pork tenderloin in a sweet and tangy pineapple-based sauce. The pork is usually seared and then baked or grilled to perfection, with the pineapple adding a tropical twist to the flavor. It's a wonderful combination of savory and sweet flavors.
Ingredients
- 1 lb pork tenderloin
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 cloves garlic minced
- 2 tablespoon brown sugar
- 1/2 tablespoon ground ginger
- Salt and pepper to taste
- 1 can pineapple rings (for garnish)
- fresh parsley chopped, (for garnish)
Instructions
- In a bowl, mix together pineapple juice, soy sauce, garlic, brown sugar, ginger, salt, and pepper to create the marinade.
- Place the pork tenderloin in a large resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat your oven to 375°F (190°C).
- Heat a large oven-safe skillet over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear it on all sides until browned, about 2-3 minutes per side.
- Pour the reserved marinade over the pork in the skillet.
- Transfer the skillet to the preheated oven and cook for about 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- While the pork is cooking, you can grill the pineapple rings on a grill pan or skillet for a couple of minutes on each side.
- Once the pork is done, remove it from the oven and let it rest for a few minutes before slicing.
- Serve the sliced pork topped with the grilled pineapple rings and garnish with chopped fresh parsley.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 276kcal (14%)Carbohydrates: 35g (12%)Protein: 26g (52%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 74mg (25%)Sodium: 873mg (38%)Potassium: 714mg (20%)Fiber: 3g (13%)Sugar: 30g (33%)Vitamin A: 97IU (2%)Vitamin C: 33mg (40%)Calcium: 46mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
