Hawaiian Pork Tenderloin
Hawaiian Pork Tenderloin is a sweet and savory meal that you’ll thoroughly enjoy! Marinated in soy sauce, pineapple juice, brown sugar and more, this meal is irresistibly delicious! You will find yourself craving this again and again!
What Is the Difference Between Pork Tenderloin and Pork Loin?
Because both cuts of meat have the word “loin” in them, people get confused about this easily. However, they are different. This is important because they also cook differently. So it is vital that, when you go to buy the meat, you take care to be sure you select the correct cut so you end up with juicy meat when it’s finished cooking!
Pork loin is longer, wider and is cut from the back of the pig. Tenderloin runs along the ribs. This muscle isn’t used for walking or much of anything at all. Therefore, it’s the most tender meat of an animal. You cannot substitute one for the other. They are cooked differently. The tenderloin does best at higher heat and shorter cooking time, while pork loin does better at a lower heat for a longer cook time.
Hawaiian Pork Tenderloin
My entire family loves a wide range of Hawaiian food. Pretty much if it has pineapple, coconut, and soy sauce in it, my daughter will love it! So this dish was made with her in mind.
Pork is a widely used meat in Hawaiian cooking. I saw this pork tenderloin and I instantly wanted to do something Hawaiian with it. Pork tenderloin is one of those meats that begs to be marinated. Typically, when marinating meats, you want an acid and a base. However, I left out the base with this one because you can do that with tenderloin since the marinade is exclusively for flavor.
When marinating meat, I tend to leave it out on the counter. Meat can safely be left at room temperature for up to 2 hours. This helps absorb more of the flavor. It also helps the meat to cook evenly and remain nice and succulently juicy!
What Ingredients Are in Hawaiian Pork Tenderloin?
- Pork Tenderloin(s)
- Soy Sauce
- Pineapple Juice
- Brown Sugar
- Sweet Onion
- Fresh Garlic
- Fresh Ginger
- Black pepper
- Pineapple Tidbits
Ingredient Notes
Pork Tenderloin – often times there are 2 tenderloins in a package. So you will notice my reference to this both in the pictures and in the text.
Cooking Instructions
- Remove the excess fat and silver skin from the from the tenderloins. Place them in a gallon sized ziptop bag.
- In a mixing bowl, combine the soy sauce, pineapple juice, brown sugar, onion, garlic, ginger, and pepper. Pour the mixture into the ziptop bag with the tenderloins. Let out most of the air and seal it. Massage the contents to completely coat the meat. Set the bag on the counter for 30 minutes.
- Heat the oven to 400°F. Place the tenderloins in a 13X9 glass roasting pan or another similar oven-safe pan.
- Pour the contents of the bag over the meat. Also pour the can of pineapple tidbits on top of the tenderloins.
- Place in the oven and cook for 30 minutes or until the internal temperature reaches 150°F on a meat thermometer.
- When the meat is done, remove it from the oven and place the meat on a tray and tent with aluminium foil. Set the pineapples aside as well.
- Pour the liquid in a sauce pan and place it on the stove over high heat. Bring it to a boil. Allow it to boil until the liquid is reduced to 1 cup, about 8-10 minutes.
- Using a strainer to remove the solid bits, pour the liquid into a container like a Pyrex measuring cup. This will serve as a sauce for the meat.
- Slice the tenderloins on a diagonal in 1/4 inch slices. Serve with the pineapple tidbits and the sauce you made.
What Can I Do with the Leftovers?
Leftover can be safely stored in the fridge for up to 4 days. You can also freeze the meat for up to 6 months.
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Other Amazing Recipes That You’ll Love!
Click on these links for other great recipes that similar to this Hawaiian Pork Tenderloin! Or type in “Hawaiian” in the search bar to find even more recipes!
Grilled Hawaiian Chicken Thighs Recipe
Sweet Hawaiian Fish and Vegetables
Caribbean Salmon with Pineapple Mango Salsa
Hawaiian Pork Tenderloin
Ingredients
- 1.5-2 pounds Pork Tenderloin
- 1/2 cup Soy Sauce
- 1/2 cup Pineapple Juice
- 1/2 cup Brown Sugar
- 1/2 cup Sweet Onion, diced
- 1 Tablespoon Garlic, minced (about 3 cloves)
- 1 Tablespoon Fresh Ginger, chopped
- 1/2 teaspoon Black pepper
- 8 ounce can Pineapple Tidbits
Instructions
-
Remove the excess fat and silver skin from the from the tenderloins. Place them in a gallon sized ziptop bag.
-
In a mixing bowl, combine the soy sauce, pineapple juice, brown sugar, onion, garlic, ginger, and pepper. Pour the mixture into the ziptop bag with the tenderloins. Let out most of the air and seal it. Massage the contents to completely coat the meat. Set the bag on the counter for 30 minutes.
-
Heat the oven to 400°F. Place the tenderloins in a 13X9 glass roasting pan or another similar oven-safe pan.
-
Pour the contents of the bag over the meat. Also pour the can of pineapple tidbits on top of the tenderloins.
-
Place in the oven and cook for 30 minutes or until the internal temperature reaches 150°F on a meat thermometer.
-
When the meat is done, remove it from the oven and place the meat on a tray and tent with aluminium foil. Set the pineapples aside as well.
-
Pour the liquid in a sauce pan and place it on the stove over high heat. Bring it to a boil. Allow it to boil until the liquid is reduced to 1 cup, about 8-10 minutes.
-
Using a strainer to remove the solid bits, pour the liquid into a container like a Pyrex measuring cup. This will serve as a sauce for the meat.
-
Slice the tenderloins on a diagonal in 1/4 inch slices. Serve with the pineapple tidbits and the sauce you made.
