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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
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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.
- 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.
