Glazed Pork Tenderloin with Pineapple
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
- 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
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.