Monday, January 18, 2010

Glazed Pork Tenderloin with Pineapple

If you haven't noticed by now, I love good pork tenderloin recipes. I found this one in the Martha Stewart 'Everyday Food' cookbook and it is delicious! The pork glaze and the accompanying sauce call for hoisin sauce which I had never used before, but after using it in this recipe I have found that it is really good. You can find it on the teriyaki and soy sauce isle in the grocery store. Also, I like to buy my pork roasts at Costco because they come in a nice 4-pack. The recipe might look a little long but I promise it is really simple and easy to make!

Glazed Pork Tenderloin with Pineapple
  • 4 slices fresh pineapple (each 1/2 inch thick)
  • 3 tablespoons dark hoisin sauce
  • 2 teaspoons grated peeled fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 1/2 pounds pork tenderloin, trimmed
  • coarse salt and fresh ground pepper
heat your broiler. place the pineapple slices on a foil-lined baking sheet. in a small bowl, combine the hoisin sauce, ginger, garlic, and mustard. place the pork on a broiler pan fitted with a rack. brush with the hoisin mixture and then season with salt and pepper.

place the pork under the broiler, about 4 inches from the heat. if your broiler is inside your oven then place the pineapple on the rack below the pork. if your broiler is separate from your oven, place the pineapple in the oven. broil the pork 15-20 minutes or until cooked through. remove from the broiler and let rest about 10 minutes before slicing. meanwhile, turn the pineapple slices and cook until browned in spots, about 10 minutes more.

halve the pineapple slices and arrange on a platter with the sliced pork. drizzle the pork with the pan juices and season with salt and pepper. serve with the quick ginger sauce.

*quick ginger sauce:
  • 2 tablespoons dark hoisin sauce
  • 2 tablespoons pineapple juice
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon soy sauce
  • fresh ground pepper
in a small bowl, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce. once mixed, season with pepper. let sit while the pork and pineapple are cooking. strain out ginger before serving.

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