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This Hawaiian-style baked tenderloin with pineapple ranks as one of my go-to simple dishes for any gathering. When you're cooking a family meal or entertaining guests, this island-inspired pork creation will definitely turn heads. Just a bit of prep work and a few crucial components will give you one of the most succulent meat dishes that'll have everyone asking for seconds.
What Makes This Creation Special
Can anyone turn down moist, tender pork cooked just right with a sweet pineapple and brown sugar coating? The mouthwatering taste of this Hawaiian marinade works so well with the tangy, sweet pineapple pieces. It's a fantastic flavor duo that creates a tasty meal without complicated steps. And since it comes together so quickly, you can whip it up any evening without breaking a sweat.
Key Components You'll Need
- Pork Tenderloin: 3 pounds (1.36kg) chilled to 38-40°F (3-4°C), with silver skin and fat removed. Pick a middle section with even 2.5-3 inch thickness all around. Look for firm, pink flesh with light marbling.
- Pineapple Juice: 1 cup (240ml) pure, direct-sourced juice with acidity level pH 3.3-3.5. Room temperature at 70°F (21°C).
- Dark Brown Sugar: 1/4 cup (50g) tightly packed, containing 3-4% moisture, smooth texture. Keep under 75°F (24°C).
- Raw Honey: 1/4 cup (85g) warmed to 70°F (21°C), transparent amber hue with smooth pourability.
- Yellow Mustard: 2 tablespoons (30g) ready-made mustard with acidity level pH 3.8-4.0.
- Cinnamon Sticks: 2 full sticks, measuring 4 inches, Ceylon type recommended for its gentle flavor notes.
- Whole Cloves: 6 individual pieces, fragrant with noticeable oil presence, kept in sealed container.
- Fresh Nutmeg: 1/4 teaspoon (0.5g) newly grated, giving off strong scent.
- Canned Pineapple Slices: 1 can (8 oz/227g) packed in natural juice, drained well. Each slice should measure 1/4 inch thick with consistent yellow coloring.
Cooking Method Breakdown
- Kitchen Setup
- Set oven to precisely 375°F (190°C), double-check with additional thermometer. Set rack in middle position. Keep room at 68-72°F (20-22°C) with humidity staying under 60%.
- Making The Sauce
- Mix wet ingredients with spices in thick-bottomed pot. Warm to 230°F (110°C) to get the right consistency. Lower heat to stay between 180-190°F (82-88°C) for 15-20 minutes until mixture sticks to spoon and reaches syrup thickness (20-22 °Brix).
- Handling The Meat
- Cut shallow lines across pork's top surface, spaced 3/4-inch apart and 1/2-inch deep. Meat should be 50-55°F (10-13°C) before working with it. Outside must feel dry to touch.
- First Coating
- Brush on initial layer of sauce at 170°F (77°C) using a silicone brush. Cover completely with 2-3mm thick layer. Sauce should stick without dripping off.
- Adding Pineapple
- Insert cut pineapple slices (1/8-inch thick) into the scored grooves. Push down lightly to hold in place. Leave 1/4-inch gaps between fruit pieces for proper heat flow.
- First Cooking Stage
- Cook at 375°F (190°C) for 25-30 minutes until center reaches exactly 145°F (63°C) at thickest part. Outside should turn light golden brown.
- Final Coating And Browning
- Turn oven up to 400°F (200°C). Add remaining sauce at 170°F (77°C). Cook another 8-10 minutes until inside hits 150°F (66°C) and outside gets that amber-brown look.
- Letting It Rest
- Allow meat to sit for exactly 10 minutes at normal room temp (68-72°F/20-22°C). Inside temperature should climb to 155°F (68°C), then slowly cool down. Cover loosely with foil if your kitchen feels chilly.
Heat Monitoring and Food Safety
To stay on the safe side, make sure your pork reaches 145°F (63°C) inside. A meat thermometer works wonders to check if it's done without cooking it too long.
What To Serve With It
This pineapple-stuffed pork goes great with oven-roasted veggies like carrots, potatoes, and green beans, or a crisp salad with tangy dressing. A bed of rice or quinoa also makes the meal complete.
Prep It Early
You can get this dish ready ahead of time by putting the pineapple into the tenderloin, wrapping it tightly with plastic, and keeping it cold until baking time. Just follow the cooking steps when you're ready to pop it in the oven.
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Juicy Pork Techniques
To keep your tenderloin juicy, don't leave it in the oven too long, drizzle it with pan juices or marinade while cooking, and let it sit before cutting. These simple tricks help lock in moisture and boost the taste.
Recipe FAQs
- → Why’s resting the pork important?
Letting the meat rest locks in the juices. If you slice too soon, the moisture escapes, leaving the pork dry.
- → Can fresh pineapple replace canned?
Absolutely. Fresh pineapple works just fine—just slice it evenly for cooking and presentation consistency.
- → What do the cuts in the pork do?
Those hasselback cuts let the glaze soak deeper into the pork and make room for pineapple slices, boosting flavor throughout.
- → What’s the right internal temperature?
It should hit 145°F for safe eating and to keep the pork juicy. A meat thermometer helps you get it perfectly cooked.
- → Can I prep the glaze ahead?
Yes, make it up to two days before and warm it gently before spreading for quick and easy cooking.