GLAZED PORK TENDERLOIN W/ PINEAPPLE
www.RecipeGirl.com
PINEAPPLE:
4 slices (each ½-inch-thick) fresh pineapple
PORK:
3 Tbs hoisin sauce
2 tsp grated, peeled fresh ginger
1 clove garlic, minced
1 tsp dijon mustard
1½ lbs pork tenderloin, trimmed
coarse salt and freshly ground black pepper
SAUCE:
2 Tbs hoisin sauce
2 Tbs pineapple juice
2 tsp grated, peeled fresh ginger
1 tsp soy sauce
freshly ground black pepper
1. Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.
2. In a small bowl, combine the hoisin sauce, ginger, garlic and mustard. Rub pork w/ sauce.
3. Place pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155°F on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest 10 minutes before slicing- the temp. will rise to 160°F. as the pork sits). Turn the pineapple slices; cook until browned in spots, about 10 minutes more.
4. Halve pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with quick ginger sauce.
5. To prepare sauce: In a small bowl, stir together all sauce ingredients; season with salt and pepper.
Servings: 4
Nutrition Facts
Amount Per Serving
Calories 294
Calories From Fat (21%) 62
Total Fat 6.65g
Saturated Fat 2.14g
Cholesterol 111.17mg
Sodium 469.10mg
Potassium 760.30mg
Carbohydrates 20.62g
Dietary Fiber 1.81g
Sugar 9.70g
Net Carbohydrates 18.81g
Protein 37.03g
WW Points: 7
Cooking Tips
*Peeling ginger: I find that it’s easiest to grate ginger when it’s frozen. Cut the peel off and place it in the freezer for about 15 minutes or so before grating. When you’re finished, you can put the remaining fresh ginger piece in a zip bag and keep in the freezer for future use. It keeps just fine in the freezer.
**Try grilling this recipe if you’d like. Grilled pineapple is fabulous!
Recipe Source: Great Food Fast
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2 Comments
Looks great. One question: You don’t say when to add the glaze (hoisin, ginger, garlic and mustard) to the pork–before or after it is broiled (from step #2)?
[Reply]
RecipeGirl Reply:
July 13th, 2009 at 10:31 AM
Hi Cindy,
The sauce is served with the pork after the pork is cooked. Just drizzle it on top. Enjoy!
[Reply]
Sorry to sound dense, but are there two sauces then?
You have the sauce under the ‘Sauce’ section, which is made up of hoisin, pineapple juice, ginger, soya sauce and ginger. I assume this is the Quick Ginger Sauce you refer to.
But what do I do with the hoisin, ginger, garlic and mustard ingredients listed under the ‘Pork’ section?
[Reply]
RecipeGirl Reply:
July 14th, 2009 at 5:55 PM
Sorry about that Cindy… the first sauce ingredients listed w/ the pork are meant to toss w/ the raw tenderloin. The Quick Ginger Sauce is meant to then drizzle over the cooked product.
[Reply]