Pineapple-Glazed Hasselback Pork Tenderloin
Indulge in the succulent flavors of Pineapple-Glazed Hasselback Pork Tenderloin, a delightful dish that perfectly marries the sweetness of pineapple with savory pork. This recipe features tender pork tenderloin sliced in a hasselback style, layered with juicy pineapple and red onion, all drenched in a tangy, homemade pineapple barbecue sauce. Ideal for family dinners or special occasions, this dish not only tastes incredible but also presents beautifully, making it one you'll be proud to share with friends and loved ones.
4
Servings
550
Calories
14
Ingredients
Ingredients
Canned crushed pineapple
1 cup (Undrained)
Pineapple juice
1 cup (Fresh or canned)
Light brown sugar
1/4 cup (Packed)
Light soy sauce
1/4 cup (N/A)
Garlic cloves
2 (Minced)
Crushed red pepper flakes
1 pinch (N/A)
Cornstarch
2 teaspoons (N/A)
Pork tenderloin
2.5-3 lbs (About 2 large tenderloins)
Kosher salt
To taste (N/A)
Freshly ground black pepper
To taste (N/A)
Pineapple slices
One 20-ounce can (Drained and halved)
Red onion
1 (Halved and sliced 1/4 inch thick)
Jalapeno pepper
1 (Sliced thinly into rounds)
Sliced scallion
1/4 cup (For garnish)
Instructions
1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2
Prepare the pineapple BBQ sauce: In a medium saucepan, combine the crushed pineapple, pineapple juice, brown sugar, soy sauce, minced garlic, and crushed red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar has dissolved, about 5 to 8 minutes.
3
In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Stir this slurry into the simmering sauce and cook for an additional 30 seconds, or until the sauce thickens. Remove from heat and allow the sauce to cool slightly.
4
For the pork, place the tenderloins on a cutting board. Using a sharp knife, make evenly spaced parallel incisions 1 inch apart along the length of each tenderloin, cutting most of the way through but not slicing all the way through the bottom. This creates pockets for the pineapple and onion.
5
Season the pork with kosher salt and freshly ground black pepper. Arrange the tenderloins on the prepared baking sheet.
6
Stuff the incised pockets with alternating halves of pineapple slices and sliced red onion. If necessary, trim the slices so they protrude about 1/4 inch above the meat.
7
Drizzle 2 to 3 tablespoons of the prepared BBQ sauce over each tenderloin, ensuring that the sauce seeps into the incisions. Top with sliced jalapeno for an added kick.
8
Bake in the preheated oven until the internal temperature of the pork reaches 145°F (63°C), which should take about 22 to 25 minutes. Remove from the oven and allow the meat to rest for 5 minutes before slicing.
9
Transfer the sliced tenderloin to a serving platter and garnish with sliced scallions. Serve the remaining pineapple BBQ sauce alongside for dipping.
Nutrition Information
20
Fat
56
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pineapple-Glazed Hasselback Pork Tenderloin?
It is a dish featuring tender pork tenderloin sliced in a hasselback style, layered with juicy pineapple and red onion, then glazed with a tangy homemade pineapple barbecue sauce.
What oven temperature is required for this recipe?
The oven should be preheated to 425°F (220°C).
How do I prepare the pineapple BBQ sauce?
Combine crushed pineapple, juice, brown sugar, soy sauce, garlic, and red pepper flakes in a saucepan, simmer for 5-8 minutes, then thicken with a cornstarch slurry.
What ingredients are in the pineapple BBQ sauce?
The sauce contains 1 cup crushed pineapple, 1 cup pineapple juice, 1/4 cup light brown sugar, 1/4 cup light soy sauce, 2 minced garlic cloves, and a pinch of red pepper flakes.
How do I make the cornstarch slurry?
Mix 2 teaspoons of cornstarch with 1 tablespoon of water until smooth.
How do I cut the pork for a hasselback style?
Make evenly spaced parallel incisions 1 inch apart along the length of the tenderloin, cutting most of the way through but not all the way through the bottom.
What should I season the pork with?
Season the pork tenderloins with kosher salt and freshly ground black pepper.
What is used to stuff the pork pockets?
The pockets are stuffed with alternating halves of pineapple slices and sliced red onion.
How thick should the red onion be sliced?
The red onion should be halved and sliced 1/4 inch thick.
When do I add the jalapeno?
Top the pork with sliced jalapeno rounds after drizzling with the BBQ sauce but before placing it in the oven.
How much sauce goes on the pork before baking?
Drizzle 2 to 3 tablespoons of the prepared BBQ sauce over each tenderloin before baking.
How long does the pork take to bake?
Baking takes approximately 22 to 25 minutes.
What is the safe internal temperature for the pork?
The pork should reach an internal temperature of 145°F (63°C).
Should the pork rest after cooking?
Yes, allow the meat to rest for 5 minutes before slicing to ensure it stays succulent.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in one serving?
There are 37.5 grams of protein per serving.
What are the fat and carbohydrate counts?
Each serving contains 20 grams of fat and 56 grams of carbohydrates.
What size pork tenderloins are needed?
You will need 2.5 to 3 lbs of pork, typically about 2 large tenderloins.
What garnish is used for this dish?
Garnish the finished dish with 1/4 cup of sliced scallions.
Is the pineapple juice fresh or canned?
You can use either fresh or canned pineapple juice.
Should the canned crushed pineapple be drained?
No, the crushed pineapple should be used undrained.
How should the pineapple slices be prepared for stuffing?
The 20-ounce can of pineapple slices should be drained and the slices halved.
What should I do with the remaining BBQ sauce?
Serve the remaining pineapple BBQ sauce alongside the pork for dipping.
Can I use parchment paper on the baking sheet?
Yes, lining the baking sheet with parchment paper is recommended for easier cleanup.
How far apart should the cuts be in the meat?
The parallel incisions should be spaced 1 inch apart.
Is this recipe suitable for special occasions?
Yes, its beautiful presentation makes it ideal for family dinners or special events.
What type of soy sauce is recommended?
The recipe calls for light soy sauce.
What type of sugar is used in the glaze?
The recipe uses 1/4 cup of packed light brown sugar.
Does the recipe include spicy ingredients?
Yes, it includes a pinch of crushed red pepper flakes and one sliced jalapeno pepper for an added kick.