{"id":8160,"date":"2026-10-24T11:22:53","date_gmt":"2026-10-24T11:22:53","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=8160"},"modified":"2026-10-24T11:22:53","modified_gmt":"2026-10-24T11:22:53","slug":"pineapple-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/10\/24\/pineapple-pork-tenderloin\/","title":{"rendered":"Pineapple Pork Tenderloin"},"content":{"rendered":"<h1>Pineapple Pork Tenderloin<\/h1>\n<p>This Pineapple Pork Tenderloin is a delicious sweet-and-savory dinner featuring tender, juicy pork baked in a flavorful pineapple glaze. Made with pineapple chunks, garlic, honey, brown sugar, and soy sauce, this easy oven-baked recipe delivers a wonderful balance of fruity sweetness and savory flavor. It is perfect for a family dinner or a special weekend meal.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 pork tenderloins<\/li>\n<li>1 can (20 oz) pineapple chunks or rings, drained (reserve the juice)<\/li>\n<li>\u00bd cup pineapple juice<\/li>\n<li>\u00bc cup soy sauce<\/li>\n<li>2 tablespoons honey<\/li>\n<li>2 tablespoons brown sugar<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>\u00bd teaspoon black pepper<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li><strong>Preheat the Oven:<\/strong> Preheat your oven to 400\u00b0F (200\u00b0C). Lightly grease a baking dish and place the pork tenderloins inside.<\/li>\n<li><strong>Prepare the Pineapple Glaze:<\/strong> In a medium bowl, whisk together the pineapple juice, soy sauce, honey, brown sugar, minced garlic, olive oil, and black pepper until well combined.<\/li>\n<li><strong>Add the Pineapple:<\/strong> Arrange the pineapple chunks or rings around the pork tenderloins. Pour the prepared glaze evenly over the pork and pineapple.<\/li>\n<li><strong>Bake the Pork:<\/strong> Place the baking dish in the preheated oven and bake for 20\u201330 minutes, depending on the thickness of the tenderloins. Baste the pork with the glaze halfway through cooking. Use a meat thermometer to check that the thickest part reaches 145\u00b0F (63\u00b0C).<\/li>\n<li><strong>Caramelize the Glaze:<\/strong> For extra caramelization, switch the oven to broil for 2\u20133 minutes at the end of cooking. Watch carefully to prevent the glaze from burning.<\/li>\n<li><strong>Rest and Serve:<\/strong> Remove the pork from the oven and let it rest for at least 3 minutes before slicing. Spoon the pineapple glaze and fruit over the sliced pork and serve warm.<\/li>\n<\/ol>\n<h2>Tips for the Best Pineapple Pork Tenderloin<\/h2>\n<ul>\n<li><strong>Avoid overcooking:<\/strong> Pork tenderloin is lean, so a meat thermometer helps keep it juicy and tender.<\/li>\n<li><strong>Get extra flavor:<\/strong> Let the pork sit in the glaze for 15\u201330 minutes before baking if you have time.<\/li>\n<li><strong>Watch the glaze:<\/strong> Honey and brown sugar can burn quickly under the broiler, so keep a close eye on the dish.<\/li>\n<li><strong>Slice against the grain:<\/strong> This helps make every bite more tender.<\/li>\n<li><strong>Make it a complete meal:<\/strong> Serve with rice, roasted potatoes, or steamed vegetables to complement the sweet pineapple sauce.<\/li>\n<\/ul>\n<h2>Serving Suggestions<\/h2>\n<p>Serve this pineapple-glazed pork tenderloin with fluffy white rice, mashed potatoes, roasted vegetables, or a fresh green salad. Drizzle extra pineapple sauce over the pork just before serving for an even more flavorful meal.<\/p>\n<p><strong>Harold&#8217;s Tip:<\/strong> For a beautiful caramelized finish, broil the pork for 2\u20133 minutes after baking. Keep watching closely so the sweet pineapple glaze turns golden without burning.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pineapple Pork Tenderloin This Pineapple Pork Tenderloin is a delicious sweet-and-savory dinner featuring tender, juicy pork baked in a flavorful&hellip;<\/p>\n","protected":false},"author":2,"featured_media":8161,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/8160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=8160"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/8160\/revisions"}],"predecessor-version":[{"id":8162,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/8160\/revisions\/8162"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/8161"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=8160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=8160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=8160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}