Pineapple Glazed Pork Tenderloin Food

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GLAZED PORK TENDERLOIN WITH PINEAPPLE



Glazed Pork Tenderloin with Pineapple image

A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 8

4 slices (each 1/2 inch thick) fresh pineapple
3 tablespoons dark hoisin sauce
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1 teaspoon Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
Coarse salt and ground pepper
Quick Ginger Sauce

Steps:

  • Heat broiler. Place pineapple slices on a foil-lined baking sheet.
  • In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
  • Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more.
  • Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.

Nutrition Facts : Calories 292 g, Fat 6 g, Fiber 1 g, Protein 36 g

PINEAPPLE-GLAZED PORK TENDERLOIN



Pineapple-Glazed Pork Tenderloin image

My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. -Tracy Dalin, Gooding, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 10

3 pork tenderloins (about 3/4 pound each), cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (12 ounces) pineapple preserves
1/2 cup frozen pineapple juice concentrate, thawed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

Nutrition Facts : Calories 398 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 326mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 0 fiber), Protein 34g protein.

PINEAPPLE PORK TENDERLOIN



Pineapple Pork Tenderloin image

This is the tastiest roast I've ever made! I found the recipe on southernfood.about.com and modified it to be more flavorful. I couldn't resist sharing something this tasty.

Provided by SoulofaJedi

Categories     Pineapple

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs pork tenderloin, trimmed
16 ounces crushed pineapple (fresh or canned)
1 green pepper, chopped
3/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/2 clove garlic, minced
1/4 teaspoon basil
1 1/2 tablespoons cornstarch
salt and pepper

Steps:

  • Trim the tenderloin.
  • Place tenderloin in crockpot.
  • Season with salt and pepper.
  • Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
  • Pour over tenderloin.
  • Cover and cook on low for six hours.
  • Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
  • Cook on low for another two hours.
  • Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
  • Return the roast, peppers and pineapple to the crockpot.
  • Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
  • Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
  • Add this mixture to the reserve liquid and cook until thickened.
  • Pour over roast.
  • Serve with rice or noodles.

Nutrition Facts : Calories 551.1, Fat 12.2, SaturatedFat 4, Cholesterol 221.3, Sodium 685, Carbohydrate 35.4, Fiber 1.6, Sugar 28.6, Protein 72.2

PINEAPPLE GLAZED PORK LOIN



Pineapple Glazed Pork Loin image

My husband is mere putty in my hands when I make this! I make new recipes ALL THE TIME, and sometimes he forgets if he's had it before, but not this one. This has a nice light taste, fresh green beans and simple boiled red skinned potatoes would be a nice side dish.

Provided by lets.eat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) can pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Place pork loin in baking pan (I use pyrex).
  • Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
  • Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
  • Brush pork loin with part of the glaze.
  • Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
  • Brush with glaze several times during baking time.
  • Turn pork loin 1 time during baking time and brush underside with glaze.
  • Let stand 5 minutes.
  • Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
  • **Whendraining pineapple squeeze as much juice out as possible!
  • I always have a small can of pineapple juice on hand in case there isn't enough juice.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE



Roasted Pork Loin with Pineapple Glaze image

Provided by Marcela Valladolid

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 19

1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper

Steps:

  • For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
  • Preheat the oven to 400 degrees F.
  • For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
  • For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
  • Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
  • Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
  • Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH



Rum Glazed Pork Tenderloin with Grilled Pineapple Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 small pineapple, peeled, cut into 1/2-inch rounds, cored
Canola oil
Salt and freshly ground black pepper
4 green onions, thinly sliced
1 serrano chile, finely diced
3 tablespoons rice vinegar
1 tablespoon freshly chopped cilantro leaves
Honey, to taste
4 tablespoons canola oil
1 small red onion, coarsely chopped
2 cloves garlic, chopped
1/4 cup dark brown muscovado sugar
1 cup dark rum
4 cups chicken stock
1 habanero chile, left whole with 3 slits cut into chile
2 cinnamon sticks
2 star anise
Salt and freshly ground black pepper
1 1/2 pounds pork tenderloin, trimmed of excess fat

Steps:

  • For the relish:
  • Heat the grill over high heat.
  • Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the glaze:
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
  • Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
  • Heat the grill over high heat.
  • Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
  • Serve the pork with the relish.

PINEAPPLE-GLAZED PORK WITH CHILES AND LIME



Pineapple-Glazed Pork with Chiles and Lime image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Roast     Low Fat     Quick & Easy     Low Cal     Dinner     Pineapple     Healthy     Lime Juice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro

Steps:

  • Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
  • Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.

GRILLED TERIYAKI PORK TENDERLOIN AND PINEAPPLE



Grilled Teriyaki Pork Tenderloin and Pineapple image

Discover the magic of marinade! The marinade flavors and tenderizes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 6

Number Of Ingredients 8

1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 pork tenderloins (about 3/4 pound each)
1 pineapple, peeled and cut into 1/2-inch slices

Steps:

  • Mix all Teriyaki Marinade ingredients. Fold thin end of each pork tenderloin under so pork is an even thickness; secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
  • Brush grill rack with vegetable oil. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center. Cut pineapple slices in half. Add pineapple to grill for last 2 to 4 minutes of grilling, brushing with marinade and turning once. Discard any remaining marinade.
  • Remove toothpicks from pork. Cut pork across grain into thin slices. Serve with pineapple.

Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg

PINEAPPLE PORK TENDERLOIN



Pineapple Pork Tenderloin image

Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 cup unsweetened pineapple juice
1/4 cup minced fresh gingerroot
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon ground mustard
2 pork tenderloins (3/4 pound each)
1 fresh pineapple, cut into 12 slices

Steps:

  • In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

Nutrition Facts : Calories 295 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 523mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

PORK MEDALLIONS WITH HOT PINEAPPLE GLAZE



Pork Medallions With Hot Pineapple Glaze image

Looking for a hearty dinner? Then check out this skillet made tasty pork recipe - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1-pound pork tenderloin
1/4 teaspoon salt
1/3 cup pineapple or orange marmalade spreadable fruit
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1/2 teaspoon grated gingerroot
1/4 teaspoon crushed red pepper, if desired

Steps:

  • Remove fat from pork. Cut pork into 1/4-inch slices. Sprinkle both sides of pork with salt.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 5 to 6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm.
  • Mix remaining ingredients in skillet; heat to boiling. Boil and stir 1 minute. Serve sauce over pork.

Nutrition Facts : Calories 205, Carbohydrate 18 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

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PINEAPPLE GLAZED PORK TENDERLOIN RECIPE - COOKEATSHARE
Drain pineapple and keep the juice. Keep pineapple rings for garnish. Trim excess fat from pork. Place pork on a rack in a baking pan. Mix 1/3 c. juice, mustard, ginger, paprika, brown sugar, lemon juice and cornstarch in a small pan. Bring to a boil and stir till thickened. Brush pork loin with part of the glaze. Bake uncovered at 350 degrees ...
From cookeatshare.com


GLAZED PORK TENDERLOIN WITH PINEAPPLE SLAW RECIPE | REAL ...
Step 4. Roast the pork, turning once, until cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing. Step 5. Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, remaining tablespoon oil, and ¼ teaspoon each salt and pepper.
From realsimple.com


PINEAPPLE GLAZED STUFFED PORK LOIN | BLUE JEAN CHEF ...
While the meat is cooking, make the glaze by combining the pineapple preserves, brown sugar and soy sauce in a bowl. After 20 minutes of roasting, brush some of the glaze over the pork loin. Add the broccoli and cauliflower florets around the roast, drizzling with olive oil and seasoning with salt and pepper. Roast for an additional 20 minutes, glazing the pork two more times during …
From bluejeanchef.com


GLAZED PORK TENDERLOIN WITH PINEAPPLE RECIPE - POSITIVELY ...
Entrees Recipes Glazed Pork Tenderloin with Pineapple Recipe. by Stacey updated on January 16, 2020 January 16, 2020 Leave a Comment on Glazed Pork Tenderloin with Pineapple Recipe. This recipe is simply delicious! This fast, easy-to-put together weeknight dinner is scrumptious and so beautiful on the platter – it is definitely fancy enough to serve for …
From positivelystacey.com


GLAZED PORK LOIN WITH PINEAPPLE-SCALLION CHUTNEY - RECIPE ...
Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, about 50 minutes. Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon, to yield ...
From finecooking.com


CHRISTMAS PINEAPPLE GLAZED PORK - COOKEATSHARE
View top rated Christmas pineapple glazed pork recipes with ratings and reviews. Pineapple Glazed Pork Tenderloin, Pineapple Glazed Pork …
From cookeatshare.com


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