Go Back
–+ servings
Side view of pineapple pork tenderloin with caramelized pineapple slices, roasted sprouts, and sweet potato wedges.
Print

Pineapple Pork Tenderloin

Tender pork loin roasted with a sweet pineapple glaze and slices of caramelized fruit—an easy yet elegant dish full of tropical flavor.
Course Main Dishes
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 288kcal
Author Michelle Ordever

Ingredients

  • 3 pounds pork tenderloin trimmed
  • 1 cup pineapple juice
  • ¼ cup brown sugar
  • ¼ cup honey
  • 2 tablespoons yellow mustard
  • 2 cinnamon sticks
  • 6 cloves
  • ¼ teaspoon freshly ground nutmeg
  • 1 (8-oz) can pineapple slices drained
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C / Gas Mark 5).
  • In a medium saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and nutmeg. Bring to a simmer, then reduce the heat and cook for 15-20 minutes until thickened.
    Pot with brown sugar and cinnamon sticks simmering to make glaze for pineapple pork.
  • Place the pork tenderloin in a baking dish. Make slices along the top, about ¾ inch apart, without cutting all the way through.
    Pork tenderloin scored and placed in a baking dish before adding the glaze.
  • Brush half of the glaze over the pork, making sure it gets into the slices.
    Pork tenderloin being brushed with glaze in a baking dish.
  • Cut the pineapple slices in half and tuck into the cuts on the pork.
    Pork tenderloin layered with pineapple slices in a baking dish before roasting.
  • Bake for 25–30 minutes, or until the pork reaches 145°F (63°C) internally. Remove from the oven and increase the heat to 400°F (200°C / Gas Mark 6).
  • Brush on the remaining glaze and return to the oven for 10 minutes, or until the pineapple and glaze are slightly caramelized.
    Pork tenderloin halfway through roasting being brushed with more glaze.
  • Let the pork rest for 10 minutes before slicing. Serve with your choice of sides and enjoy!
    Plate of roasted pineapple pork tenderloin served with vegetables and pineapple topping

Notes

Tips

  • A meat thermometer is essential—pork is done at 145°F (63°C) for juicy, tender results. Any juices should run clear.
  • Let the pork rest for a few minutes before slicing, allowing the juices to redistribute evenly.
 

Leftovers

  • Store leftover pork in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a moderate oven, covered with foil to keep it moist, until hot through.
 

Freezing

  • Wrap cooked, cooled pork tightly in foil and place in a freezer bag or container.
  • Freeze for up to 2 months.
  • Thaw overnight in the fridge.
  • Reheat in a moderate oven, covered with foil, until heated through. Add a little extra glaze or pineapple juice, if desired, to keep it moist.

Nutrition

Calories: 288kcal | Carbohydrates: 21g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 133mg | Potassium: 741mg | Fiber: 1g | Sugar: 19g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg