I love tinkering with old recipes and turning into something my very own. I had an old (2003) recipe from Gourmet Magazine for a pork tenderloin salad so I adapted it, leaving the salad for the side and making a couple little tweaks. We had Pete and his family over for dinner and I made my Hawaiian Pork Tenderloin.
Pork is such a versatile protein and it’s still relatively inexpensive.
That makes it a perfect choice when we’re getting together with Pete and his family for dinner. There are six of us and their oldest girl is a hearty eater!
You just can’t beat this tender, juicy, and slightly spicy pork tenderloin whether you cook it in the oven in the dead of winter or on the grill in the middle of summer! In winter I serve it with my Pineapple Ginger Rice and in the summer it’s grilled pineapple. Yum!
Pete and Andi supplied the pork tenderloins and I did the cooking! I’ll take that deal any time! I use both tenderloins for the six of us. When it’s just Mr. Comfortable and me, just one pork tenderloin is enough for dinner with plenty left over for lunches and snacks.
I started by mixing my spices. I measured them into a small bowl and then mixed them with a fork until they were really well blended.
Next I trimmed the excess fat and the silver skin (as much as possible) from the pork tenderloins. I let them sit to come to room temperature. The time this takes really depends on the weather but figure about 30 – 45 minutes.
I preheated the oven to 350 degrees then sprinkled the spices all over both tenderloins and gently patted it into the pork.
I heated up 2 tablespoons of extra virgin olive oil in my cast iron skillet over a medium high heat. You need an ovenproof skillet for this recipe. I placed my pork in the skillet and browned the pork on all sides. It takes about 8 – 10 minutes.
While they were browning I combined dark brown sugar, minced garlic, hot sauce (I use Sriracha or Frank’s Red Hot), and the heavy syrup from canned pineapples (I got this from the canned pineapples I used to make the rice) in a bowl. This makes my glaze for the pork.
As soon as the pork was browned I brushed the glaze all over both tenderloins and put the skillet in the preheated oven.
They only take about 15 minutes to reach 135 degrees (be sure to check the temperature of both tenderloins). We like our pork medium rare but if you like yours more well done roast them until they’re 10 degrees lower than the finished temperature.
I put the pork on a cutting board to let them rest for about 10 – 12 minutes. This allows them to finish coming to temperature and to lets the juices distribute.
I sliced the tenderloins on an angle and served it with my Pineapple Ginger Rice.
Holy cats, Hawaiian Pork Tenderloin is good! It’s juicy with a little heat! With my Pineapple Ginger Rice it’s a meal that my family loves! Pete and Andi’s oldest girl ate darned near half a tenderloin all by herself! Hawaiian Pork Tenderloin is always a total hit!
Hawaiian Pork Tenderloin
- 2 pork tenderloins (about 2 1/2 lbs. total), trimmed of fat and silver skin removed
- 2 tablespoons extra virgin olive oil
For the rub:
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon ground cinnamon
For the glaze:
- 3/4 cup dark brown sugar, packed
- 2 tablespoons fresh ginger, grated
- 11/2 tablespoons hot sauce (Sriracha or Frank’s recommended)
- 1/2 cup pineapple juice (from canned pineapple in heavy syrup)
- Allow pork to come to room temperature (about 30 – 45 minutes)
- Preheat oven to 350 degrees.
- In a small bowl, mix the spices together until well blended.
- Evenly distribute spices over pork and gently pat into the pork.
- In a large, ovenproof skillet heat the oil over medium high heat.
- Place the pork in the skillet, being careful not to crowd them, and brown on all sides (about 5 – 8 minutes).
- While the pork is browning mix the brown sugar, minced garlic, pineapple juice and hot sauce together in a bowl.
- When pork is browned remove the skillet from the heat and brush the brown sugar mixture over all sides of pork.
- Place skillet in oven and roast, uncovered, until internal temperature reaches 135 degrees. Be sure to check the temperature of both tenderloins.
- Remove tenderloins from skillet and let rest for 10 minutes. Internal temperature should be 145 degrees for medium rare.
- Slice and serve.