Glazed Pork Tenderloin with Pineapple

This recipe calls for a broiler..I dont have one, so I just used the regular oven.  It cooks just as well, so I would just say to use the oven. To get the blackness on the pineapple takes just a few minutes extra so when the pork is finished place foil over meat to keep warm.  We served a rice pilaf with this meal.

4 Slices (about 1/2 inch thick) of fresh pineapple.
3 tablespoons dark hoisin sauce
2 teaspoons grated peeled ginger (the microplane tool works best for this!)
1 garlic clove, minced
1 teaspoon dijon mustard

1 1/2 lbs pork tenderloin

Salt and pepper

Ginger sauce (Recipe Below)

Glazed Pork Tenderloin and Pineapple

First: Pre-heat oven to 400 (this is just a general temp. make sure you check the cooking directions on the tenderloin packaging.  Place the pineapple on a foil lined baking sheet.

Second: In a small bowl, combine the hoisin sauce, ginger, garlic, and mustard.

Third:  Place the pork on a rimmed baking sheet.  Brush with the hoisin mixture;season generously with salt and pepper.

Fourth:  Place the pork and pineapple into the oven.  Cooking until pork reaches 155 degrees on a meat thermometer- or 15-20 minutes. ( We don't have a thermometer either so we just follow the package and make sure that there is no pink when done cooking).

Fifth:  Remove pork from oven after it is fully cooked.  Turn the pineapple slices, cooking until brown in spots, about 10 more minutes.

Sixth: Slice pork into 1/4" or 1/2" pieces.  Halve the pineapple slices and arrange with the sliced pork.  Drizzle all of the pan juices onto the pork.  Serve with the ginger sauce.


Ginger Sauce

2 tablespoons dark hoisin sauce
2 tablespoons pineapple juice
2 teaspoons grated peeled fresh ginger
1 teaspoon soy sauce
Fresh ground pepper

In a small bowl, stir together all ingredients and season with the pepper.