Pineapple and Brown Sugar Baked Pork Tenderloin

This Pineapple and Brown Sugar Baked Pork Tenderloin is an easy, flavor-packed dish featuring juicy pork coated in a caramelized brown sugar glaze with sweet pineapple. Baked to perfection, this tenderloin is perfect for weeknight dinners, holiday meals, or special occasions.

The first time I made this Pineapple and Brown Sugar Baked Pork Tenderloin, I was looking for something sweet and savory for dinner. My husband loved how juicy and flavorful it was, and my daughter kept asking for extra pineapple. Now, it’s a go-to recipe whenever we want a comforting yet impressive meal!

Why You’ll Love Pineapple and Brown Sugar Baked Pork Tenderloin

•Juicy & Tender: The glaze locks in moisture for a perfectly tender pork.

•Sweet & Savory: Caramelized brown sugar pairs beautifully with pineapple.

•Easy to Make: Simple prep and hands-off baking.

•Perfect for Any Occasion: Great for both casual dinners and special gatherings.

Ingredients Notes For Pineapple and Brown Sugar Baked Pork Tenderloin

•Pork Tenderloin: Lean, tender, and perfect for baking.

•Pineapple Chunks: Fresh or canned (drained) for sweetness.

•Brown Sugar: Creates a rich caramelized glaze.

•Soy Sauce: Adds a touch of umami to balance the sweetness.

•Garlic & Ginger: Enhances depth of flavor.

•Butter: Helps create a smooth, glossy sauce.

Recipe Steps

1. Preheat Oven and Prepare the Pork:

1.Preheat oven to 375°F (190°C).

2.Season pork tenderloin with salt, pepper, and a little garlic powder.

2. Make the Brown Sugar Glaze:

1.In a saucepan, melt butter over medium heat.

2.Stir in brown sugar, soy sauce, garlic, and ginger. Simmer until slightly thickened.

3.Add pineapple chunks and stir to coat.

3. Bake the Pork Tenderloin:

1.Place the pork in a greased baking dish and pour half of the glaze over it.

2.Bake uncovered for 25-30 minutes, basting with the remaining glaze halfway through.

3.Check for doneness (internal temperature should reach 145°F/63°C).

4. Rest & Serve:

1.Let pork rest for 5 minutes before slicing.

2.Serve with extra glaze and pineapple chunks over rice or roasted vegetables.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Freezer: Freeze cooked pork for up to 2 months. Thaw and reheat gently.

Variations & Substitutions

•Spicy Twist: Add red pepper flakes or sriracha for a little heat.

•Tropical Version: Add coconut milk to the glaze for extra richness.

•Grilled Option: Grill the pork over medium heat, basting with glaze.

Pineapple and Brown Sugar Baked Pork Tenderloin

This Pineapple and Brown Sugar Baked Pork Tenderloin is a sweet and savory dish featuring tender, juicy pork coated in a caramelized brown sugar glaze with tangy pineapple. It’s an easy yet flavorful meal perfect for a weeknight dinner or a special occasion.

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Course: Main Course

Kitchen: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

 

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• ▢ For the Pork:
• ▢ 1 ½ lbs of pork tenderloin
• ▢ 1 teaspoon of salt
• ▢ ½ teaspoon of black pepper
• ▢ 1 teaspoon of garlic powder
• ▢ ½ teaspoon of smoked paprika
• ▢ 1 tablespoon of olive oil
• ▢ For the Glaze:
• ▢ ½ cup 0.25 lbs of brown sugar
• ▢ ½ cup 0.25 lbs of pineapple juice
• ▢ 2 tablespoons of soy sauce
• ▢ 1 teaspoon of Dijon mustard
• ▢ ½ teaspoon of red pepper flakes optional, for heat
• ▢ 1 teaspoon of cornstarch optional, for thickening
• ▢ For Topping:
• ▢ 1 cup 0.5 lbs of pineapple chunks (fresh or canned, drained)
• ▢ 1 tablespoon of fresh parsley chopped (optional for garnish)

Instructions

• Preheat the Oven:
• Set the oven to 375°F (190°C).
• Line a baking dish with foil or lightly grease it.
• Season the Pork:
• Pat the pork tenderloin dry with paper towels.
• Rub it with salt, black pepper, garlic powder, and smoked paprika.
• Sear the Tenderloin:
• Heat olive oil in a skillet over medium-high heat.
• Sear the pork for 2-3 minutes per side until golden brown.
• Make the Glaze:
• In a small saucepan, whisk together brown sugar, pineapple juice, soy sauce, Dijon mustard, and red pepper flakes.
• Bring to a simmer over medium heat for 3-4 minutes, stirring frequently. If a thicker glaze is desired, mix 1 teaspoon cornstarch with 1 tablespoon water, then stir into the sauce and cook until thickened.
• Bake the Pork:
• Place the seared pork in the prepared baking dish and brush with half of the glaze.
• Scatter pineapple chunks around the pork.
• Bake uncovered for 20-25 minutes, brushing with the remaining glaze halfway through.
• The pork is done when it reaches an internal temperature of 145°F (63°C).
• Rest & Serve:
• Remove the pork from the oven and let it rest for 5 minutes before slicing.
• Garnish with fresh parsley and serve with extra glaze on the side.