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Baked pineapple pork tenderloin is one of my favorite easy-to-make dishes that is perfect for any occasion. Whether you are cooking for a family dinner or hosting a party, this Hawaiian-inspired pork tenderloin meal is sure to impress. With a little bit of preparation and some key ingredients, you can create one of the juiciest pork meals that everyone will love.
Why This Dish Shines
Who can resist juicy tender pork loin baked to perfection with a pineapple and brown sugar glaze? The irresistible flavors of Hawaiian pork tenderloin marinade are paired perfectly with sweet and tangy pineapple. It's a winning combo that delivers a delicious meal without all the fuss. Plus, it's a breeze to make, making it an easy choice for any night of the week.
Essential Ingredients For Success
- Pork Tenderloin: 3 pounds (1.36kg) at 38-40°F (3-4°C), trimmed of silver skin and excess fat. Choose center-cut with consistent 2.5-3 inch diameter throughout. Meat should be firm and pink with slight marbling.
- Pineapple Juice: 1 cup (240ml) 100% pure juice, not from concentrate, acidity pH 3.3-3.5. Temperature 70°F (21°C).
- Dark Brown Sugar: 1/4 cup (50g) firmly packed, moisture content 3-4%, free of lumps. Store below 75°F (24°C).
- Raw Honey: 1/4 cup (85g) at 70°F (21°C), clear amber color with flowing consistency.
- Yellow Mustard: 2 tablespoons (30g) prepared mustard, acidity pH 3.8-4.0.
- Cinnamon Sticks: 2 whole sticks, 4 inches long, Ceylon variety preferred for subtle flavor.
- Whole Cloves: 6 pieces, aromatic with visible oil content, stored in airtight container.
- Fresh Nutmeg: 1/4 teaspoon (0.5g) freshly ground, with strong aroma.
- Canned Pineapple Slices: 1 can (8 oz/227g) in natural juice, drained. Slices should be 1/4 inch thick with uniform yellow color.
Step By Step Instructions
- Environment Preparation
- Preheat oven to exactly 375°F (190°C), verified with separate thermometer. Position rack in center. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Glaze Development
- Combine liquids and spices in heavy-bottomed saucepan. Heat to 230°F (110°C) to achieve sauce consistency. Reduce heat to maintain 180-190°F (82-88°C) for 15-20 minutes until mixture coats back of spoon and reaches syrup consistency (20-22 °Brix).
- Protein Preparation
- Score top of tenderloin with parallel cuts 3/4-inch apart, 1/2-inch deep. Temperature should be 50-55°F (10-13°C) before preparation. Surface should be dry to touch.
- Initial Glaze Application
- Apply first layer of glaze at 170°F (77°C) using silicone brush. Ensure even coverage with 2-3mm thickness. Glaze should adhere without running.
- Pineapple Integration
- Place halved pineapple slices (1/8-inch thick) into scored sections. Press gently to secure. Ensure 1/4-inch space between pieces for proper heat circulation.
- Primary Baking Phase
- Bake at 375°F (190°C) for 25-30 minutes or until internal temperature reaches exactly 145°F (63°C) at thickest point. Surface should be light golden brown.
- Final Glazing and Caramelization
- Increase oven to 400°F (200°C). Apply remaining glaze at 170°F (77°C). Bake 8-10 minutes until internal temperature reaches 150°F (66°C) and surface achieves amber caramelization.
- Resting Protocol
- Rest meat for exactly 10 minutes at room temperature (68-72°F/20-22°C). Internal temperature should rise to 155°F (68°C), then gradually decrease. Tent loosely with foil if room is cool.
Temperature and Safety Tips
For safe consumption, ensure the internal temperature of the pork tenderloin reaches 145°F (63°C). Using a meat thermometer is the best way to confirm doneness without overcooking.
Side Dish Pairings
Pineapple stuffed pork tenderloin pairs wonderfully with roasted vegetables, such as carrots, potatoes, and green beans, or a fresh salad with vinaigrette dressing. Rice or quinoa also complement the flavors beautifully.
Make Ahead Tips
This dish can be prepared in advance by stuffing the pork tenderloin with pineapple, wrapping it tightly in plastic wrap, and refrigerating until ready to bake. Follow the recipe instructions for baking when you're ready to cook.
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Keeping the Pork Moist
To ensure your tenderloin stays moist, avoid overcooking, baste the meat with its juices or marinade, and allow it to rest before slicing. These tips help retain the natural juices and enhance the flavor.
Frequently Asked Questions
- → Why do I need to rest the meat after cooking?
Resting allows the juices to redistribute throughout the meat. Cutting too soon will cause the juices to run out, leaving dry pork.
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works great. Just make sure to cut uniform slices for even cooking and consistent presentation.
- → Why make cuts in the tenderloin?
The hasselback cuts allow the glaze to penetrate deeper and create spaces for the pineapple slices, ensuring flavor throughout the meat.
- → What should the internal temperature be?
Cook to 145°F for food safety while keeping the meat juicy. Use a meat thermometer for accuracy.
- → Can I make the glaze ahead of time?
Yes, the glaze can be made up to 2 days ahead and reheated gently before using.