Hawaiian Pork Tenderloin
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With a balance of sweet, tangy, umami, and just the right amount of salty flavor, this Hawaiian Pork Tenderloin marinade hits all the right palette spots. The marinade comes together quickly and includes instructions for grilling, roasting, or air frying it. Serve it with our Pineapple Salsa for a colorful and flavorful dinner!
4 Reasons to Make This Recipe
- It’s gluten-free AND dairy-free. We know how much readers with these restrictions appreciate gluten-free dinner recipes AND dairy-free recipes like this one. Serve over Brown Rice, Coconut Rice or Cilantro Lime Rice with our Pineapple Salsa on the side for an entirely GF and DF meal.
- It’s kid-friendly. Young and old alike enjoy this sweet-savory marinade, which cooks down and becomes a delicious sauce to drizzle over the finished dish.
- It’s a good beginner recipe. The instructions are super simple but the flavor will make you feel like a pro! Similar to our Oven Roasted Pork Tenderloin or Grilled Pork Tenderloin, this one is a good recipe to start out with if you’ve never cooked this cut of meat.
- It only takes 30 minutes of hands-on time. The marinade takes just a few minutes to whip up, which you can make up to 24 hours in advance (or way ahead if you’re planning to freeze it). Grilling, roasting, or air frying the pork only takes about 20 minutes after it marinates.
Ingredient Notes
This complex-tasting marinade for pork tenderloin includes a few pantry items like brown sugar, soy sauce, avocado oil, and red pepper flakes.
It also includes these items of note…
- Pineapple juice – Look for this ingredient in the juice aisle or the easier option is to use the juice from one (20-ounce) can of pineapple chunks in 100% juice. The canned pineapple is easy to find and cheaper than a whole bottle of pineapple juice.
- Green onions – Slice these finely or use minced chives to add a little pungency and some color.
- Fresh ginger – This is one of my favorite ingredients! Fresh ginger (NOT the ground ginger in your pantry) is a must for this marinade, in my opinion. Buy a small knob of it and don’t bother peeling it. Use a grater or microplane to grate it and then place the leftover ginger in a freezer bag in the freezer. It will last up to a year in the freezer and is even easier to grate when frozen.
- Garlic cloves – I always keep pre-minced garlic in my fridge as an easy short cut but feel free to peel and mince fresh garlic cloves.
Important Notes About Pork Tenderloin
Now, when it comes to buying pork tenderloin, it’s important to keep these tips in mind.
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- Do Not Confuse It with Pork Loin: Pork tenderloin is NOT to be confused with pork loin. Pork tenderloin is a long, narrow, boneless cut of meat. Pork loin is wider and flatter and can be purchased boneless or bone-in. They are two different cuts of meat that cannot be used interchangeably because they won’t cook at the same rate.
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- What to Look For When Buying: Always read the ingredients on any pork tenderloin package. You’re looking for one that has no additives, preservatives, or marinade included. Many you’ll find are filled with extra salt, sugar, and unnatural ingredients.
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- Where to Buy Pork Tenderloin: It’s hard to find truly all-natural pork tenderloin in my local grocery stores. So, I get my pork tenderloins from ButcherBox, but you may also find good ones at your local farmer’s market or health food store.
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- Seasoning is Key: Whether you make marinated pork tenderloin or use a pork tenderloin rub like Oven Roasted Pork Tenderloin, seasoning this cut of meat is essential because it’s fairly bland on its own. Even a good coating of Kosher salt and cracked black pepper will go a long way. Also, a sauce like Pineapple Sauce or Honey Mustard Dipping Sauce is delicious to drizzle over the top.
How to Cook Marinated Pork Tenderloin
We offer 3 options for cooking this pork tenderloin after it marinates for 2 to 24 hours. Remove the pork from the marinade (but reserve it for the last step!) and cook using one of these methods.
- Grill: Use our 7-6-5 method for grilled pork tenderloin. See details in the recipe card below.
- Roast in the Oven: Preheat the oven to 450°F. Cover a rimmed baking sheet with foil or parchment paper and place the pork tenderloin on it. Bake for about 20 minutes or until the pork reaches an internal temperature of 140-145°F (it will still be slightly pink inside).
- Air Fryer: Air fry for 17-19 minutes for 1 tenderloin or 20-22 minutes for 2 tenderloins, until done, flipping over and rotating halfway through. (Remove when the pork registers 140-145°F internally in the thickest part. It will still be slightly pink inside.) Or try our Air Fryer Pork Tenderloin with seasoned rub instead.
Remove the tenderloin from the heat and place on a wooden cutting board, cover with foil, and let rest for 5-10 minutes before slicing.
After cooking your pork, use the reserved marinade to create a sauce by bringing it to a boil, straining it, and adding a cornstarch slurry to thicken it.
How to Serve Hawaiian Pork Tenderloin
- We suggest serving the sliced pork tenderloin on a bed of Instant Pot Brown Rice or Instant Pot Cilantro Lime Rice, couscous, or quinoa.
- Drizzle with the easy-to-make sauce and top with either our freshly made Pineapple Salsa or a store-bought fruit salsa of your choice.
- Asian Slaw would go well as a side dish, too.
How to Freeze Pork Tenderloin in Marinade
Marinated pork tenderloin freezes really well, so be sure to double your batch and freeze one for later. It’s a great use of your time. Here’s how:
Freeze For Later: In a gallon-sized freezer bag, add the pork tenderloin, pineapple juice, soy sauce, avocado oil, brown sugar, green onions, ginger, garlic, and red pepper flakes. Seal, toss to combine, and freeze immediately (do not marinate in the fridge).
Prepare From Frozen: Thaw completely (use one of these safe thawing methods). Follow cooking instructions starting at step 3.
Make It A Freezer Meal: You can freeze this pork loin along with a bag of frozen stir fry vegetables and Instant Pot Coconut Rice to make a freezer meal kit.
FAQs
Yes, this Hawaiian-inspired marinade is great for pork chops, pork loin, and chicken breasts or thighs, as well.
For optimal flavor, marinate the pork tenderloin for at least 2-4 hours, but overnight marinating can provide even better results. If you marinate it longer than 24 hours, it can begin to break down and change texture which is not ideal.
This is a big batch recipe and serves 6-8 people “as is”. For a smaller meal that serves 3-4 people, cut the recipe in half. Or, simple use half the marinade and one pork tenderloin per freezer bag. Then, you can freeze one for later and marinate one for dinner tonight.
Similar Recipes to Try
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Hawaiian Pork Tenderloin
With a balance of sweet, tangy, umami, and just the right amount of salty flavor, this Hawaiian pork tenderloin marinade recipe hits nearly all the palette spots at once!
Ingredients
- 2 (approximately 1 1/4 – 1 1/2 pounds each) pork tenderloins
- 1 cup pineapple juice (or the juice from a 20-ounce can of pineapple chunks)
- 1/2 cup reduced-sodium soy sauce (Sub: gluten-free Tamari soy sauce or coconut aminos)
- 1/4 cup avocado oil (Sub: olive oil)
- 2 tablespoons brown sugar (Sub: coconut sugar)
- 1/4 cup sliced green onions (Sub: minced chives)
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
- Pinch of red pepper flakes
- Optional for thickening the sauce: 1 tablespoon cornstarch
- Pineapple Salsa, optional for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
1. Make the Marinade: In a gallon-sized freezer bag, add the pork tenderloins, pineapple juice, soy sauce, avocado oil, brown sugar, green onions, ginger, garlic, and red pepper flakes. Seal and toss to combine. (Freezing instructions begin here.)
2. Marinate: Set in the refrigerator for 2 to 24 hours (skip this step if freezing it for later!). Tip: This is a good time to make our fresh Pineapple Salsa and leave it in the refrigerator until ready to use.
3. Cook the Pork: Remove the pork from the marinade (reserve the marinade for the next step!) and cook using one of these methods:
- Grill: Preheat the grill to medium-high to high heat (about 450°F degrees). Use tongs to remove the tenderloins from the marinade and place on the grill. Shut the lid and grill for 7 minutes. Flip the pork to the other side and shut the lid. Then, let it cook for 6 more minutes. Now turn the heat off, and leave the lid closed for 4-5 minutes, until done (at least 140-145°F internally). We recommend using a meat thermometer inserted at the thickest part to check on doneness (there will still be a little pink inside). If it’s still not up to temperature, turn the grill back over medium and cook for another 2-3 minutes.
- Roast in the Oven: Preheat the oven to 450°F. Cover a rimmed baking sheet with foil or parchment paper and place the pork tenderloin on it. Bake for about 20 minutes or until the pork reaches an internal temperature of 145°F (it will still be slightly pink inside).
- Air Fry: Preheat air fryer to 400°F. Place pork tenderloins in the basket, making sure they don’t touch. Air fry for 17-19 minutes for 1 tenderloin or 19-21 minutes for 2 tenderloins, until done, flipping over and rotating halfway through. (Remove when the pork registers 140-145°F internally in the thickest part. It will still be slightly pink inside.)
4. Let It Rest: Remove the tenderloins from the heat and place on a wooden cutting board, cover with foil, and let rest for 5-10 minutes before slicing. Meanwhile, turn the marinade into a sauce.
5. Make the Sauce: Dump the remaining marinade into a small saucepan. Bring to a boil and simmer for 2-3 minutes (this kills any bacteria off and helps to reduce the sauce some). Watch closely so it doesn’t overflow! Strain the sauce through a fine mesh strainer. If you want to thicken the sauce, pour it back into the pot, whisk in a cornstarch slurry of 1 tablespoon water mixed with 1 tablespoon cornstarch, and simmer until it thickens.
6. Serve: Drizzle the sliced pork tenderloin with the sauce and serve with some fresh Pineapple Salsa (or mango salsa) on top, if desired. Serve over a bed of rice, couscous, or quinoa.
Freeze For Later: Follow Step 1 and freeze.
Prepare From Frozen: Thaw completely using one of these safe thawing methods. Follow Steps 3-6.
Notes/Tips
- Avoid Drying Out the Pork: Do not cook past the USDA’s recommended safe cooking temperature of 145°F for perfectly done pork. Otherwise, you’ll end up drying out this lean cut of meat.
- Freezer Tip: If you are only cooking for 3 or 4 people, then divide the marinade and pork tenderloin into two freezer bags and freeze the second batch for another dinner.
- Make It A Freezer Meal: You can freeze this recipe along with a bag of frozen stir fry vegetables and Instant Pot Coconut Rice to make a freezer meal kit.
- Where We Get Our Pork: We get our meat from ButcherBox. We highly recommend this service to source healthy meat–like pork, uncured bacon, organic chicken, wild salmon, and grass-fed beef–and have used it for years ourselves.
Have enjoyed making this during the summer, so flavorful. Don’t sleep on making one and freezing one!
Thanks for the kind words Dre! We love this one for summer as well.
This is a fantastic pork tenderloin recipe that I will be making all spring and summer long! The pork is very moist and super flavorful. My toddler and husband loved it – makes delicious tacos for leftovers the next day!
Hi Whitney. Thanks so much for taking the time to leave a review. So glad your family enjoyed the recipe and the leftovers!
This recipe was a hit with our whole family (two adults and two young kids)! We marinated for ~19-20 hours and followed the grill instructions and it turned out perfectly!
Yay! Love a meal that both parents and kids enjoy. They are hard to find!
Easy and my whole family liked it
Yay! Glad to hear it Amber. Thanks for leaving a review.
Kids liked it!
Love that! (fist bump)