Get ready to transport your taste buds to a Hawaiian paradise with this mouthwatering Pork Tenderloin recipe that promises to be the star of your dinner table! Imagine a perfectly seared, juicy pork tenderloin glazed with a tantalizing Hawaiian sauce that combines the sweet richness of pineapple, the depth of soy sauce, and a hint of ginger that will make your guests think you've trained in a professional kitchen. This isn't just a recipe; it's a culinary vacation that takes just 40 minutes to create and will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from 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 to remove excess moisture, then season generously with salt and pepper on all sides.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, and minced ginger to create the Hawaiian sauce marinade.
- Reserve 1/2 cup of the marinade for later basting and sauce, and place the remaining marinade in a large resealable plastic bag.
- Place the seasoned pork tenderloin in the bag with marinade, seal, and refrigerate for at least 2 hours, preferably overnight for deeper flavor infusion.
- Preheat the oven to 400°F (204°C) and remove pork from marinade, discarding the used marinade.
- Heat a large oven-safe skillet over medium-high heat with a tablespoon of oil, then sear the tenderloin on all sides until golden brown, approximately 2-3 minutes per side.
- Transfer the skillet with seared tenderloin directly into the preheated oven and roast for 15-20 minutes, or until internal temperature reaches 145°F (63°C).
- During the last 5 minutes of cooking, brush the reserved marinade over the pork to create a glossy, caramelized exterior.
- Remove from oven and let the pork rest for 10 minutes to allow juices to redistribute, which ensures a moist and tender result.
- Slice the tenderloin against the grain into 1/2-inch thick medallions and drizzle with any remaining Hawaiian sauce before serving.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Marinate Wisely: For maximum flavor, marinate the pork overnight. The longer it sits in the Hawaiian sauce, the more intense the flavor becomes.
- Searing Secrets: Use a hot skillet and don't rush the searing process. A golden-brown exterior locks in flavors and creates a beautiful caramelized crust.
- Internal Temperature Matters: Use a meat thermometer to check that the pork reaches 145°F (63°C). This ensures it's perfectly cooked - juicy and safe to eat.
- Resting is Crucial: Let the meat rest for 10 minutes after cooking. This allows the juices to redistribute, guaranteeing a tender and moist tenderloin.
- Sauce Hack: If you want extra sauce for serving, consider doubling the marinade recipe and setting some aside before adding the raw meat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 30g
Fat: 8g
Saturated Fat: g
Cholesterol: 85mg
