Brazilian miners in 1800s Minas Gerais created this dish using canned pineapple from Hawaii—3,000 miles of ocean magic.
Pork Tenderloin with Pineapple
Savor the mouthwatering flavors of this pineapple-garlic marinated pork tenderloin! Juicy and succulent, this dish is baked to juicy perfection, ensuring every bite bursts with tropical sweetness and aromatic garlic goodness. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 dentes de alho
- 1 cebola
- 1 abacaxi
- 1 litro de água (4.23 cup)
🥩Meat & Seafood(2)
- 250 g bacon fatiado (0.55 lbs)
- 1,200 de lombo suíno (2.65 lbs)
🫙Pantry Staples(1)
- 1 colher de amido
🧂Spices & Seasonings(3)
- Pimenta do reino a gosto
- 1 cheiro verde
- 2 colheres de sopa de sal (30 ml)
👨🍳 Instructions
- 1
Start by peeling the pineapple, then cut it in half and then into half-moons. Set aside.
- 2
Prepare the marinade by blending the pineapple peels with the other marinade ingredients in a blender.
- 3
Cut the pork tenderloin into one-inch thick slices, place in a plastic bag or a covered container, and cover with the marinade. Let it marinate for 30 minutes.
- 4
Remove from the marinade and arrange in a baking dish, alternating the pork slices with bacon and pineapple until the dish is filled.
- 5
Pour a ladle of the marinade on top and bake in a preheated oven at 200°C for 30 minutes.
- 6
Remove from the oven, drain the excess liquid that formed in the dish, and reduce it in a pan over medium heat until thickened.
- 7
Finish by pouring the reduced sauce over the pork and serve!
💡 Pro Tips
- ✓Marinate pork tenderloin for exactly 30-45 minutes maximum because the acidic enzymes in pineapple (bromelain) will break down protein fibers and create mushy texture if left longer.timing30-45 minutes maximum
- ✓Cook pork tenderloin to an internal temperature of 145°F (63°C) and let it rest 3 minutes - it will continue cooking to 150°F from carryover heat while maintaining juiciness.technique145°F internal, 3 minute rest
- ✓Cut pork tenderloin slices against the grain at exactly 1-inch thickness to ensure even cooking and reduce cooking time by 25% compared to thicker cuts.technique1-inch thickness, 25% faster cooking
- ✓Reduce the pan juices by 60-70% volume over medium heat (not high) to concentrate flavors without breaking the emulsion from the rendered fats.technique60-70% volume reduction
- ✓Use fresh pineapple peels for the marinade because they contain 40% more bromelain enzyme than the flesh, creating better tenderization and flavor penetration.ingredient40% more bromelain
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Brazilian miners in 1800s Minas Gerais created this dish using canned pineapple from Hawaii—3,000 miles of ocean magic.
Pork Tenderloin with Pineapple
Savor the mouthwatering flavors of this pineapple-garlic marinated pork tenderloin! Juicy and succulent, this dish is baked to juicy perfection, ensuring every bite bursts with tropical sweetness and aromatic garlic goodness. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 dentes de alho
- 1 cebola
- 1 abacaxi
- 1 litro de água (4.23 cup)
🥩Meat & Seafood(2)
- 250 g bacon fatiado (0.55 lbs)
- 1,200 de lombo suíno (2.65 lbs)
🫙Pantry Staples(1)
- 1 colher de amido
🧂Spices & Seasonings(3)
- Pimenta do reino a gosto
- 1 cheiro verde
- 2 colheres de sopa de sal (30 ml)
👨🍳 Instructions
- 1
Start by peeling the pineapple, then cut it in half and then into half-moons. Set aside.
- 2
Prepare the marinade by blending the pineapple peels with the other marinade ingredients in a blender.
- 3
Cut the pork tenderloin into one-inch thick slices, place in a plastic bag or a covered container, and cover with the marinade. Let it marinate for 30 minutes.
- 4
Remove from the marinade and arrange in a baking dish, alternating the pork slices with bacon and pineapple until the dish is filled.
- 5
Pour a ladle of the marinade on top and bake in a preheated oven at 200°C for 30 minutes.
- 6
Remove from the oven, drain the excess liquid that formed in the dish, and reduce it in a pan over medium heat until thickened.
- 7
Finish by pouring the reduced sauce over the pork and serve!
💡 Pro Tips
- ✓Marinate pork tenderloin for exactly 30-45 minutes maximum because the acidic enzymes in pineapple (bromelain) will break down protein fibers and create mushy texture if left longer.timing30-45 minutes maximum
- ✓Cook pork tenderloin to an internal temperature of 145°F (63°C) and let it rest 3 minutes - it will continue cooking to 150°F from carryover heat while maintaining juiciness.technique145°F internal, 3 minute rest
- ✓Cut pork tenderloin slices against the grain at exactly 1-inch thickness to ensure even cooking and reduce cooking time by 25% compared to thicker cuts.technique1-inch thickness, 25% faster cooking
- ✓Reduce the pan juices by 60-70% volume over medium heat (not high) to concentrate flavors without breaking the emulsion from the rendered fats.technique60-70% volume reduction
- ✓Use fresh pineapple peels for the marinade because they contain 40% more bromelain enzyme than the flesh, creating better tenderization and flavor penetration.ingredient40% more bromelain