Pineapple-Glazed Pork Tenderloin

Name: Pineapple-Glazed Pork Tenderloin
Prep time: 15M
Total time: 65M
Yield: 6 Servings
Ingredients: 2 pork tenderloins; 1 bottle Naranja Agria – Bitter Orange Marinade; 1 tbsp. Adobo All-Purpose Seasoning with Pepper; 1 tbsp. Minced Garlic; ½ cup packed brown sugar; ½ cup Pineapple Juice; 1 tbsp. Dijon mustard; 1 tbsp. Apple Cider Vinegar; ½ tsp. Ground Cumin; 2 tbsp. Extra Virgin Olive Oil; Prepared Cilantro Rice for serving

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This Pineapple-Glazed Pork Tenderloin is the perfect recipe to celebrate without any hassle: easy, festive, and ready in under an hour. It is marinated with GOYA® <a href="https://www.goya.com/en/products/bitter-orange-marinade/">Naranja Agria – Bitter Orange Marinade</a>, GOYA® <a href="https://www.goya.com/en/products/minced-garlic/">Minced Garlic</a>, and GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>; then seared and baked until juicy on the inside and golden on the outside. For the glaze, the secret is GOYA® <a href="https://www.goya.com/en/products/pineapple-juice-carton/">Pineapple Juice</a>, which, combined with spices, gives it a tropical and slightly sweet touch that enhances every bite. You can get a head start by searing the meat and making the glaze ahead of time. For the perfect side dish, serve it with cilantro rice. A simple recipe with a festive flavor!

Total Time

65m

(plus marinating time)

Prep Time:15m

Cook Time:50m

Yields:6 Servings

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Ingredients

pork tenderloins

1 bottle
(24 oz.)

GOYA® Naranja Agria – Bitter Orange Marinade

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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1 tbsp.

GOYA® Minced Garlic, divided

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½ cup

packed brown sugar

½ cup

GOYA® Pineapple Juice

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1 tbsp.

Dijon mustard

1 tbsp.

GOYA® Apple Cider Vinegar

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½ tsp.

GOYA® Ground Cumin

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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Prepared <a href="https://www.goya.com/en/recipes/cilantro-rice/" aria-label="View recipe Cilantro Rice" alt="https://www.goya.com/en/recipes/cilantro-rice/" tabindex="0">Cilantro Rice</a> for serving

Directions

Kitchen View

Step 1

In a large container with a lid or large bowl, combine pork, Naranja Agria, 2 tsp. Adobo and 2 tsp. garlic. Massage marinade into pork to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.

Step 2

Preheat oven to 450°F. Add brown sugar, pineapple juice, mustard, vinegar, remaining garlic and cumin to small saucepan over medium-high heat. Bring mixture to boil, stirring until sugar is dissolved. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until mixture thickens and reduces to about 3/4 cup, 8 to 10 minutes. Reserve 1/3 cup of pineapple mixture for serving with pork. Set aside.

Step 3

Pat pork dry with paper towels. Heat oil in a large, nonstick skillet set over medium heat; brown pork for about 5 minutes or until browned on all sides.

Step 4

Line baking sheet with parchment paper and a wire rack. Coat with nonstick cooking spray. Place pork on prepared baking sheet. Bake for 15 minutes. Reduce oven temperature to 375°F. Remove from oven and brush with remaining pineapple mixture. Continue to bake, brushing with remaining pineapple mixture every 10 minutes, until pork is golden-grown and internal temperature registers 145°F on a quick-read thermometer, about 15 to 20 minutes. Transfer pork to cutting board, cover with foil and let rest for at least 15 minutes before carving. Serve with reserved pineapple mixture and cilantro rice and enjoy.

Prep Ahead: Sear and Glaze Pork in Advance

For easier entertaining, you can sear the pork and prepare the glaze a day in advance. Simply refrigerate both, then bring them to room temperature before finishing in the oven when ready to serve.

Prep Ahead: Sear and Glaze Pork in Advance

For easier entertaining, you can sear the pork and prepare the glaze a day in advance. Simply refrigerate both, then bring them to room temperature before finishing in the oven when ready to serve.

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