This Pineapple Pork Tenderloin recipe is delicious and easy making it perfect for busy weeknights yet elegant enough for company.
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I love having a few recipes in my book that are easy enough for weeknights yet elegant enough for company like my cranberry orange pork tenderloin and this pineapple pork tenderloin. They are delicious, beautiful and so simple to make!
Too Busy to Make this right now? Pin for later to your favorite Pinterest Board!
Ingredients
Almost all of these ingredients are pantry friendly making this an easy recipe to whip up anytime unexpected company arrives.
Pork Tenderloins – You will need two pork tenderloins for this recipe and they usually come in a two pack. Pork tenderloins are excellent for quick weeknight meals as they cook relatively quickly!
Honey – I prefer to use local honey whenever possible!
Yellow mustard – I almost always have this on hand in the fridge!
Cinnamon Sticks – I usually keep these on hand for making apple pie sangria but if you don’t usually have them, I highly recommend making them a regular item in your spice cabinet.
Cloves – Again something I usually have in my spice cabinet for making hot apple cider and other delicious drinks and recipes.
Ground Nutmeg – I like to keep a few fresh nutmegs on hand but if you don’t ground nutmeg is perfectly fine as well.
Pineapple Rings – I also like to keep these in my pantry as my kids love to snack on them. Be sure to get the pineapple rings in juice as you will also need the juice from the rings.
Pineapple Pork Tenderloin
Equipment
Ingredients
- 3 pound pork tenderloin trimmed
- 1 cup pineapple juice
- ¼ cup brown sugar
- ¼ cup honey local preferred
- 2 Tablespoon yellow mustard
- 2 cinnamon sticks
- 6 cloves
- ¼ teaspoon fresh ground nutmeg
- 1 can pineapple slices, 8 ounces drained
Instructions
- Preheat the oven to 375° F.
- In a medium saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and ground nutmeg. Bring to a heavy simmer, then reduce the heat to medium-low, and allow the glaze to simmer until thickened, approximately 15-20 minutes.
- Meanwhile, place the tenderloin in a 9” x 13” casserole dish and make incisions 3/4-inch apart, taking care not to cut through the bottom, leaving 1/2-inch space under the tenderloin.
- Brush one-half of the glaze all over the tenderloin and inside each incision.
- Slice the pineapple slices in half and place into the incisions.
- Bake until the internal temperature of the pork reaches 145° F, approximately 25-30 minutes. Remove from the oven and increase the heat to 400° F.
- Brush the remaining glaze all over the tenderloin and the pineapple slices and return the tenderloin into the oven to bake for another 10 minutes or until slightly caramelized.
- Remove from the oven and allow to rest for at least 10 minutes before serving.
- Enjoy!
Notes
Pineapple Pork Tenderloin Conclusion
This pineapple pork tenderloin is one of my favorite meals to serve whenever company unexpectedly arrives. It’s delicious, gorgeous, and pantry friendly!
