Pineapple Pork
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces pork tenderloin
- ¼teaspoon hot red pepper flakes
- 1clove garlic
- 2tablespoons rice vinegar or apple cider vinegar
- 1teaspoon brown sugar
- ½fresh, ripe pineapple
Nutritional analysis per serving (2 servings)
260 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 25 grams protein; 62 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the tenderloin of external fat and cut into inch-thick slices.
- Step 2
Mince the garlic and combine in bowl large enough to hold meat, with red pepper flakes, vinegar and brown sugar. Add the meat and turn to coat both sides with marinade. Set aside while preparing the rest of the meal.
- Step 3
Place the meat and marinade in a small skillet and cook over medium-high heat, turning meat once or twice, until the liquid has almost completely evaporated.
- Step 4
Cut up enough pineapple, in very small pieces, to make 1 cup. Add, with juices, to the pork and continue cooking until the pork is done, a total of about 10 minutes.
Private Notes
Comments
Used this pork and fresh pineapple recipe as a starting point with great input from notes. Added ginger, peanut oil, and the fresh pineapple chunks to marinade along with pork slices, 1 tenderloin (1 lb.). Used a cast iron grill pan first medium high sear pineapple chunks. Removed pineapple and then added pork for four minutes, added seared pineapple . Added scallions, 1/2 cup OJ, covered, lowered heat for a few minutes. Served with crushed peanuts. Moist meat, tasty.
Tastes good but bland presentation. I would double the vinegar and brown sugar in the marinade. Then dry and brown the pork so it has some color. Make sure not to overcook the meat, take it out of the pan to finish the sauce if necessary
I've noticed that when recipes have no photo, few readers comment on results. Even so, I tried this recipe because it seemed fast and easy. Husband loved it even though he had misgivings about the pineapple. I agree with other comments that it needs more liquid for a proper sauce. I added the juice from the fresh pineapple and it was very good. Also I finished cooking the tenderloin in a 450 oven for 10min. I will definitely make it again.
Used this pork and fresh pineapple recipe as a starting point with great input from notes. Added ginger, peanut oil, and the fresh pineapple chunks to marinade along with pork slices, 1 tenderloin (1 lb.). Used a cast iron grill pan first medium high sear pineapple chunks. Removed pineapple and then added pork for four minutes, added seared pineapple . Added scallions, 1/2 cup OJ, covered, lowered heat for a few minutes. Served with crushed peanuts. Moist meat, tasty.