Pineapple Teriyaki Pork Tenderloin Recipe 475

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.

GRILLED TERIYAKI PORK TENDERLOIN AND PINEAPPLE

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.

TERIYAKI GRILLED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
• In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Let teriyaki sauce cool to room temperature.
• Reserve 1/3 cup of the teriyaki sauce.
• Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl. Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1 to 2 hours.
• Remove pork from refrigerator and then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• Remove pork from teriyaki sauce (then discard the sauce in the pan), drain briefly, but do not scrape off solids. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
• Brush top of pork generously with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
• Reduce grill heat to medium-high, between 475° F and 500° F. Brush again with reserved teriyaki, flip tenderloin back to first side, and cook for 6 minutes.
• Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes.
• Check internal temperature of pork with an instant read meat thermometer, placing it into the thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, so it's important to monitor the temperature while grilling. When temperature reads 145° F (medium-rare) to 160° F (well), remove pork from heat. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
• Cut pork into 1/2" to 3/4" slices and place on a platter. Serve with fresh pineapple salsa.

PINEAPPLE PORK TENDERLOIN

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.

INSTANT POT® TERIYAKI PORK TENDERLOIN

Steps:

• Place pork tenderloin into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Combine 3/4 cup chicken broth, soy sauce, honey, rice vinegar, garlic, ginger, onion powder, and sesame oil in a small bowl; stir to combine. Pour marinade over the tenderloin and turn to coat.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Immediately remove pork tenderloin to a warm plate. (The pork will not be completely cooked at this stage.)
• Stir together 2 tablespoons of chicken broth and cornstarch in a bowl to make a slurry. Select Saute function (medium) and add slurry to liquid in the pot. Cook, stirring constantly, until liquid thickens. Cancel Saute function.
• Slice pork thinly, place in the pot, and allow the residual heat to complete the cooking process, about 3 to 5 minutes. Remove pork to a serving dish and sprinkle with green onion and sesame seeds.

TROPICAL TERIYAKI PORK MARINADE

Steps:

• Whisk together the pineapple juice, soy sauce, coconut oil, ginger, honey, garlic and sesame oil in a medium bowl. Use as a marinade for pork tenderloin or chops before grilling.

PINEAPPLE PORK TENDERLOIN

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.

SIMPLE TERIYAKI PINEAPPLE PORK LOIN

Steps:

• pre-heat oven to 375 degrees.
• place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
• pour pineapple with juice into the pork loin.
• pour teriyaki sauce over pineapple and pork.
• pour honey over pork and pineapple.
• dust pork with all of the dry spices and onion.
• place the pork into the heated oven and cook for 45 minutes.
• about half way through cooking baste the pork with the juices.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

PINEAPPLE TERIYAKI PORK TENDERLOIN RECIPE - (4.7/5)

Steps:

• In a shallow glass dish mix or ziploc bag drain the juice from the can of pineapple (reserve the pineapple chunks). Add teriyaki sauce, rice wine vinegar, red pepper flakes, granulated onion and garlic, minced garlic, salt and pepper. Mix will and place pork in the marinade. Drizzle with honey. Leave in marinade at 2 hours but can sit overnight. When ready to cook, heat grill and remove pork from the marinade. Place on the grill and cook to until internal temp is 160 degrees. While grilling the meat, bring the marinade to a boil and add pineapple chunks. More over pork when done.