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A white platter of sliced grilled pork tenderloin with Hawaiian marinade sauce drizzled over it.

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! 
4.84 from 6 votes
Yield: 8 servings
Prep Time:10 minutes
Cook Time:20 minutes
Marinating Time:2 hours
Total Time:2 hours 30 minutes
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Ingredients
 

  • 2 pork tenderloins (approximately 1 1/4 - 1 1/2 pounds each)
  • 1 cup pineapple juice (Sub: 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 (Sub: 1 teaspoon pre-minced garlic)
  • Pinch of red pepper flakes
  • Optional for thickening the sauce: 1 tablespoon cornstarch
  • Optional for serving: Pineapple Salsa

Instructions
 

  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.
  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 (or mango salsa) on top, if desired. Serve over a bed of rice, couscous, or quinoa.

Freezer Instructions

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.

Nutrition

Serving: 5 ounces | Calories: 269 kcal (13%) | Carbohydrates: 8 g (3%) | Protein: 31 g (62%) | Fat: 12 g (18%) | Cholesterol: 92 mg (31%) | Sodium: 650 mg (28%) | Fiber: 0.3 g (1%) | Sugar: 6 g (7%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer