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Pineapple and Brown Sugar Baked Pork Tenderloin

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
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients
 

  • 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.