Hasselback Pineapple Pork Tenderloin Recipes

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PINEAPPLE PORK TENDERLOIN



Pineapple Pork Tenderloin image

Whether you make pineapple pork tenderloin on the outdoor grill, or inside in the oven...just make it. The pineapple gives the pork a wonderful flavor that you're going to flip over!

Provided by Renee Goerger

Categories     Pork Recipes

Time 45m

Number Of Ingredients 6

1-1½ pound pork tenderloin
15 slices approximately pineapple (1 fresh, or 2 large cans)
1 large sweet onion (sliced)
¼ cup teriyaki sauce
1½ teaspoon kosher salt (or to taste)
½ teaspoon black pepper

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.

Nutrition Facts : ServingSize 2 thick slices, Calories 147 kcal, Carbohydrate 5 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 793 mg, Sugar 3 g, UnsaturatedFat 2 g

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

HASSELBACK PORK TENDERLOIN



Hasselback Pork Tenderloin image

Pork tenderloins get the sausage treatment: They're rubbed with a fennel spice mixture and then stuffed with peppers and onions.

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
Kosher salt
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 pork tenderloins (about 1 1/2 pounds each)
3 tablespoons olive oil
1 large onion, quartered and thinly sliced crosswise
1 medium red bell pepper, quartered and thinly sliced crosswise
1 medium yellow bell pepper, quartered and thinly sliced crosswise
1 tablespoon apple cider vinegar
8 slices provolone cheese (about 8 ounces)
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.
  • Position a rack in center of oven preheat to 400 degrees F. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.
  • Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140 degrees F, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.

GRILLED FLATBREAD WITH PORK AND PINEAPPLE



Grilled Flatbread with Pork and Pineapple image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil, for brushing
1 pound refrigerated pizza dough
1 pork tenderloin (1 to 1 1/4 pounds), trimmed
Kosher salt and freshly ground pepper
1/3 cup teriyaki glaze
1/2 pineapple, peeled, cored and thinly sliced
1 red onion, sliced into thick rings
1 1/2 cups shredded whole-milk mozzarella cheese (about 6 ounces)
1/2 cup fresh cilantro

Steps:

  • Preheat a grill to medium high. Brush a baking sheet with olive oil. Place the pizza dough on the pan and turn to coat with the oil; set aside to bring to room temperature.
  • Slice the pork lengthwise down the center almost all the way through, then open like a book and flatten with your hands. Season the pork with salt and pepper and brush all over with 2 tablespoons teriyaki glaze. Brush the pineapple and onion slices with olive oil and season lightly with salt and pepper.
  • Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill and the pork on the other side. Grill the pineapple and onion until tender and lightly charred, 2 to 3 minutes per side; transfer to a plate. Grill the pork until cooked through, about 6 minutes per side; transfer to a cutting board.
  • Stretch the pizza dough into a 9-by-12-inch rectangle on the baking sheet. Reduce the grill heat to low; place the dough directly on the grill and cook until puffed on top and charred on the bottom, 1 to 2 minutes. Flip and top with the cheese. Cover and cook until the crust is cooked through and the cheese is melted, 2 to 3 minutes. Transfer to a cutting board. Cut the pineapple and pork into bite-size pieces; scatter over the crust along with the onion. Drizzle with the remaining teriyaki glaze and sprinkle with the cilantro. Cut into pieces.

Nutrition Facts : Calories 690, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 102 milligrams, Sodium 1231 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 41 grams, Sugar 13 grams

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.

PORK TENDERLOIN WITH PINEAPPLE SALSA



Pork Tenderloin with Pineapple Salsa image

The fresh salsa makes this dish perfect for a hot summer night or picnic.

Provided by zorra65

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 (1 pound) pork tenderloins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
¾ teaspoon minced fresh ginger root
2 cups chopped fresh pineapple
⅓ cup chopped red bell pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
  • Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
  • Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
  • Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g

SWEET AND SAVORY PINEAPPLE PORK LOIN



Sweet and Savory Pineapple Pork Loin image

This is a quick, easy, and healthy way to prepare pork loin with no added fat. The pork turns out very moist and the sauce is very flavorful. Serve with your favorite vegetable side dish or salad for a complete meal. Serve over rice with a generous helping of the sauce. Yum!

Provided by Pipsy D

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 6

2 tablespoons honey, or more to taste
1 tablespoon Dijon mustard, or more to taste
½ teaspoon ground black pepper, or to taste
½ (3 pound) pork loin
½ (8 ounce) can pineapple chunks, drained
¼ teaspoon salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
  • Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
  • Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
  • Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 7 g, Cholesterol 41.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 13.8 g, SaturatedFat 2.7 g, Sodium 149.7 mg, Sugar 6.3 g

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

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2012-07-30 Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally. Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork. Bake, uncovered, at 425° for 25-30 minutes or until a meat ...
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SLOW COOKER PORK LOIN PINEAPPLE RECIPE [VIDEO] - SWEET AND …
2019-12-18 Set aside. . Heat a large pan over medium-high heat. Add oil, once the oil is hot, add the pork loin and brown on each side for about 2-4 minutes or until golden. . Add the pork to the slow cooker, rub with garlic. Add soy sauce and pineapple chunks …
From sweetandsavorymeals.com


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