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Pineapple and Brown Sugar Baked Pork Tenderloin

5.0 from 39 votes

Baked pineapple pork tenderloin is one of my favorite easy-to-make dish that is perfect for any occasion. Whether you are cooking for a family dinner or hosting a party, this Hawaiian inspired pork tenderloin meal is sure to impress. With a little bit of preparation and some key ingredients, you can create one of the most juiciest pork meals that everyone will love.

Who can resist juicy tender pork loin dish baked to perfection with a pineapple and brown sugar glaze? The irresistible flavors of Hawaiian pork tenderloin marinade are paired perfectly with sweet and tangy pineapple. It’s a winning combo that delivers a delicious meal without all the fuss. Plus, it’s a breeze to make, making it an easy choice for any night of the week. 

You can make this recipe also with pork chops or boneless pork loin roast, if you prefer. 

Ingredients

3 lb. pork tenderloin, trimmed
1 cup pineapple juice
1/4 cup brown sugar
1/4 cup honey
2 tablespoons yellow mustard
2 cinnamon sticks
6 cloves
1/4 teaspoon fresh ground nutmeg
1 8-oz. can pineapple slices, drained

How to Make Pineapple Stuffed Pork Tenderloin

Preheat the Oven: Preheat your oven to 375°F (190°C). 

Prepare the Glaze: In a small saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and ground nutmeg. Bring the mixture to a heavy simmer over medium-high heat, then reduce the heat to medium-low. Let the glaze simmer gently until it thickens, which usually takes about 15-20 minutes. This step infuses the flavors and creates a rich, flavorful glaze for your tenderloin. Remove from stove top and set aside.

Prepare the Tenderloin: Place the pork tenderloin in a 9” x 13” baking dish. To ensure even cooking and flavor infusion, make incisions approximately 3/4-inch apart on the top of the tenderloin, being careful not to cut through the bottom. Leave about 1/2-inch of space under the tenderloin to prevent sticking to the dish.

Apply the Glaze: Brush half of the prepared glaze all over the tenderloin, ensuring it coats the surface evenly and seeps into the incisions. This step adds flavor and helps keep the pork moist during baking.

Add Pineapple: Slice the canned pineapple slices in half and place them into the incisions on top of the tenderloin. This not only adds a sweet and tangy flavor but also enhances the presentation of your dish.

Bake the Tenderloin: Bake the pork tenderloin in the preheated oven until the internal temperature reaches 145°F (63°C), which usually takes about 25-30 minutes. Use a meat thermometer inserted into the thickest part of the tenderloin to ensure it’s cooked to perfection. Once done, remove it from the oven and increase the heat to 400°F (200°C).

Apply Remaining Glaze: Brush the remaining glaze over the tenderloin and pineapple slices. This additional layer of glaze adds a caramelized finish and intensifies the flavors.

Final Bake: Return the glazed tenderloin to the oven and bake for another 10 minutes or until slightly caramelized. Keep an eye on it to prevent burning.

Rest Before Serving: Once fully baked, remove the tenderloin from the oven and allow it to rest for at least 10 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a juicier and more flavorful dish. Enjoy your delicious pineapple-glazed pork tenderloin!

Frequently Asked Questions

What internal temperature should a pineapple stuffed pork tenderloin reach for safe consumption?

It is important to ensure that the internal temperature of pineapple stuffed pork tenderloin reaches 145°F (63°C) for safe consumption. I recommend to use a meat thermometer to check the internal temperature of the pork tenderloin.

What are the best side dishes to serve with a pineapple stuffed pork tenderloin?

Pineapple stuffed pork tenderloin pairs well with a variety of side dishes. Some great options include roasted vegetables, such as carrots, potatoes, and green beans, or a fresh salad with a vinaigrette dressing. Rice or quinoa also make great accompaniments to this dish.

Can a pineapple stuffed pork tenderloin be prepared in advance and refrigerated before baking?

Yes, a pineapple stuffed pork tenderloin can be prepared in advance and refrigerated before baking. Simply stuff the pork tenderloin with the pineapple, wrap it tightly in plastic wrap, and refrigerate until ready to bake. When ready to cook, remove the plastic wrap and bake according to the recipe instructions.

What are some tips for keeping a stuffed pork tenderloin moist during cooking?

To keep a stuffed pork tenderloin moist during cooking, it is important to not overcook the meat. Overcooking can cause the meat to become dry and tough. It is also recommended to baste the pork tenderloin with its own juices or a marinade during cooking to keep it moist. Finally, allowing the pork tenderloin to rest for a few minutes before slicing will help to retain its juices and keep it moist.

Pineapple Baked Pork Tenderloin Recipe

Pineapple Baked Pork Tenderloin Recipe

Recipe by Adore Foods
5.0 from 39 votes

Juicy pineapple and brown sugar glazed pork tenderloin dinner recipe. Perfect weeknight dish to add to your meal planning.

Course: Main DishesDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 lb 3 pork tenderloin, trimmed

  • 1 cup 1 pineapple juice

  • 1/4 cup 1/4 brown sugar

  • 1/4 cup 1/4 honey, local preferred

  • 2 tbsp 2 yellow mustard

  • 2 2 cinnamon sticks

  • 6 cloves 6 1/4tsp fresh ground nutmeg

  • 1 can 1 pineapple slices, drained (8oz can)

Directions

  • Preheat the oven to 375° F.
  • In a medium saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and ground nutmeg. Bring to a heavy simmer, then reduce the heat to medium-low, and allow the glaze to simmer until thickened, approximately 15-20 minutes.
  • Place the tenderloin in a 9” x 13” baking dish. Make incisions 3/4-inch apart, taking care not to cut through the bottom, leaving 1/2-inch space under the tenderloin.
  • Brush one-half of the glaze all over the tenderloin and inside each incision.
  • Slice the pineapple slices in half and place into the incisions.
  • Bake until the internal temperature of the pork reaches 145° F, approximately 25-30 minutes. Remove from the oven and increase the heat to 400° F.
  • Brush the remaining glaze all over the tenderloin and the pineapple slices and return the tenderloin into the oven to bake for another 10 minutes or until slightly caramelized.
  • Remove from the oven and allow to rest for at least 10 minutes before serving.

Notes

  • Always cook meat to temperature, not by time. Actual cooking time will vary based on several factors, including internal starting temperature, individual oven variations, size and thickness of the meat, or what else is in the oven while cooking. The minimum safe cooking temperature for fresh pork is 145° F