Imagine a dish that transforms an ordinary pork tenderloin into a culinary masterpiece that will have your dinner guests begging for seconds. This Asian-inspired glazed pork tenderloin isn't just a meal—it's a flavor explosion that marries the rich, tender meat with a sweet and tangy pineapple glaze that will make your taste buds dance with joy. Whether you're a home cook looking to impress or a food lover seeking a restaurant-quality dish you can make in your own kitchen, this recipe is about to become your new go-to showstopper.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 1 lb)
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, and minced ginger to create the glaze marinade.
- Reserve 1/4 cup of the marinade for basting and set aside. Place the pork tenderloin in a shallow dish and pour the remaining marinade over it, ensuring the meat is well-coated.
- Preheat the oven to 400°F (200°C) and heat a large oven-safe skillet over medium-high heat with a tablespoon of olive oil.
- Remove the pork from the marinade and sear it in the hot skillet for 2-3 minutes on each side until a golden-brown crust forms.
- Brush the tenderloin with the reserved marinade and transfer the skillet to the preheated oven.
- Roast the pork for 15-20 minutes, basting with additional marinade every 5 minutes, until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let the pork rest for 5-7 minutes, allowing the juices to redistribute and ensure a juicy result.
- Slice the tenderloin diagonally and drizzle with any remaining glaze before serving.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Use paper towels to remove excess moisture from the meat, which helps achieve that beautiful golden-brown crust.
- Don't Overcook: Use a meat thermometer to check the internal temperature. 145°F is the sweet spot for a juicy, perfectly cooked pork tenderloin.
- Basting is Crucial: Regularly basting with the marinade helps develop a rich, caramelized exterior and keeps the meat moist.
- Resting Matters: Allow the meat to rest after cooking. This helps redistribute the juices, ensuring each slice is tender and succulent.
- Optional Garnish: Consider garnishing with fresh chopped cilantro or green onions for an extra pop of color and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 30g
Fat: 8g
Saturated Fat: g
Cholesterol: 90mg
