Polynesian Pork Tenderloin Food

HAWAIIAN PORK ROAST WITH PINEAPPLE

Steps:

• Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

HAWAIIAN PORK

Steps:

• Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place meat in the prepared baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Roast 10 minutes.
• Meanwhile, in a small bowl combine the soy sauce, honey, lime juice, ginger, garlic, paprika, cumin and coriander. In a medium bowl combine the remaining 1 tablespoon oil, pineapple, sweet pepper, and green onions.
• Arrange pineapple mixture around meat in pan; drizzle meat and pineapple mixture with soy mixture. Roast 15 minutes more or until meat registers 145 degrees F. Remove from oven. Let meat stand 3 minutes then slice.
• Microwave rice according to package directions. Serve rice with meat and pineapple mixture. Top with cilantro.

POLYNESIAN PORK LOIN

Steps:

• Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.

POLYNESIAN PORK LOIN

Steps:

• Cut 1 1/2 pound pork loin into slices of desired thickness.
• Place other ingredients in 1-gallon freezer bag and add pork.
• Turn several times to cover meat with marinade. Label and freeze.
• To serve, thaw meat. Layer in prepared baking pan and pour extra marinade over meat.
• Cover and cook in a 350-degree oven for 30 minutes.
• Turn meat and bake for 20 more minutes.
• Suggested sides: Baked sweet potatoes.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

PRIZE-WINNING POLYNESIAN PORK OVER RICE

Steps:

• In a large skillet, brown pork on all sides in bacon drippings.
• Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
• Cover and let simmer for 15 minutes.
• Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
• Stir in pineapple with canning juices and bring to a boil.
• Remove from heat and taste for seasonings, adjusting as needed.
• Serve ladled over mounds of hot cooked rice.

PINEAPPLE PORK TENDERLOIN

Steps:

• Prepare a 13x9 baking dish by spraying with cooking spray.
• Preheat oven to 350-degrees, or prepare an outdoor grill by heating to medium/high.
• Layer a few slices of pineapple on the bottom of the dish.
• Place the pork tenderloin pieces on top of the pineapple slices.
• Drizzle the teriyaki sauce evenly over the pork tenderloin.
• Season with salt and pepper.
• Lay the slices of onion over the seasoned pork tenderloin.
• Top with the remaining pineapple slices.
• Place in a preheated oven for 40 minutes, or until an instant-read meat thermometer reads 145-degrees. OR place on top of two bricks on an outdoor grill, cover, and cook until an instant-read meat thermometer reads 145-degrees.
• Once the pork reaches 145-degrees remove it and allow it to rest for 5 minutes before slicing.
• Slice and serve the pineapple pork tenderloin by spooning the pan juices over the top, if desired.

ISLAND GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
• Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
• Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
• Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
• Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.

HAWAIIAN MARINATED PORK TENDERLOIN

Steps:

• Whisk the marinade ingredients together in a resealable freezer bag. Remove 1/3 cup to use as a sauce after cooking. Add pork tenderloins, remove excess air, seal and turn to coat. Marinate 4-12 hours in the refrigerator; refrigerate the sauce separately.

POLYNESIAN PORK TENDERLOIN

Steps:

• Brown pork well in heated oil at medium-high heat in large skillet. Remove pork; set aside. Reduce heat to medium. Add pepper strips,onion and garlic. Cook and stir for 2 minutes.
• Stir in soup,pineapple with juice,soy sauce and honey. Return pork to skillet. Heat to a boil. Cover and cook over low heat until pork is cooked through - about 5 minutes - stirring occasionally.
• Stir in rice and black pepper. Turn off heat and cover skillet. Let stand 10 minutes or until rice is tender. Stir gently before serving.

GRILLED PORK TENDERLOIN WITH A HAWAIIAN-STYLE SAUCE

Steps:

• In a saucepan, add broth, brown and yellow mustard, honey, horseradish, ketchup, brown sugar, and garlic. Simmer on low and reduce the mixture until it takes on a barbecue sauce consistency.
• Preheat the grill to medium heat. Season pork with salt and black pepper. Grill pork tenderloin until the outside is darkened with grill marks, turning often to prevent burning.
• Reduce heat to low and brush sauce over the meat every 10 to 15 minutes of cooking time. Close the lid but keep a close eye on the tenderloin to making sure that pork doesn't burn.
• Grill pork tenderloin up to 1 hour or until internal temperature reaches 140 F (60 C). Cover pork and allow to rest for 10 minutes.
• Grill pineapple during last 5 to 10 minutes of the cooking time and serve with the meat.

POLYNESIAN PORK CHOPS

Steps:

• Season the pork with the garlic powder.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
• Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
• Cost per recipe: $8.41

HAWAIIAN PORK TENDERLOIN

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES PLACE TENDERLOIN IN SHALLOW 9X13 PAN, SPRINKLE WITH BROWN SUGAR, CHILI & GARLIC POWDER, PEPPER.
• 2. SPREAD PINEAPPLE PRESERVES OVER MEAT. ARRANGE ONION, ORANGE & RED PEPPERS ON & AROUND MEAT.
• 3. MIX RESERVED JUICES IN SMALL BOWL, POUR IN AT LEAST 1/2 RESERVED JUICES. BAKE IN PREHEATED OVEN UNTIL TENDERLOIN IS DONE ON OR AROUND 45-60 MINS. OR LONGER.
• 4. SPOON ORANGES & PINEAPPLE OVER MEAT IN THE LAST 20 MINS. OF BAKING.