We absolutely love cooked pineapple in our house. Whether it’s grilled or sautéed, it’s a favorite to pair with lots of different proteins. Here I’ve combined the tropical fruit with pork tenderloin that is infused with a smoky coffee spice rub. When paired with a green salad and cauliflower rice or baked white or sweet potatoes, it creates the perfect Hawaiian-inspired weeknight meal.
This recipe also contains one of our Balanced Bites Spice Blends - COFFEE BBQ Spice Blend - which you can shop here!
Marinate the pork: Place the pork tenderloins in a shallow dish and pat dry with a paper towel. Season all sides of the meat evenly with the spice rub. Cover the dish and let the pork marinate, refrigerated, for at least 1 hour or up to overnight. The longer the pork marinates, the more crustlike the spice rub will become.
When you’re ready to cook the pork, preheat the oven to 375°F.
Heat a large oven-safe pan over medium-high heat. Add the cooking fat and let it melt completely to coat the pan. Sear the meat all over until lightly browned, 2 to 3 minutes per side. Place the pan in the oven and roast the pork for 20 to 25 minutes for medium-rare, or until the internal temperature registers 145°F.
Remove the pork from the pan and let it rest for 5 to 10 minutes. Place the pan over high heat and pour the broth into the pan to deglaze it. Use a wooden spoon to loosen all the brown bits stuck to the bottom (this will give the dish lots of extra flavor). Reduce the liquid over high heat for 2 to 3 minutes, stirring often, until it thickens slightly.
Add the pineapple spears to the pan and cook for 5 minutes, turning the spears so they’re evenly coated in the glaze.
Once the pork has rested, slice on the bias and serve with the pineapple spears. Garnish with sliced green onions, if desired.
Time Saving Tip
Purchase precut pineapple spears or wedges instead of cutting the pineapple yourself.