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Glazed Pork Tenderloin with Pineapple

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2004


  • 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


  1. Heat broiler. Place pineapple slices on a foil-lined baking sheet.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

If your broiler is located inside the oven (rather than in a separate compartment underneath), place the pork on the top shelf and the pineapple on the shelf below.


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