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Pineapple Pork Tenderloin Recipe

Pineapple Pork Tenderloin Recipe

Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! —Donna Noel, Gray, Maine
TOTAL TIME: Prep: 10 min. + marinating Grill: 30 min. YIELD:4 servings


  • 1 cup unsweetened pineapple juice
  • 1/4 cup minced fresh gingerroot
  • 1/4 cup reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 2 pork tenderloins (3/4 pound each)
  • 1 fresh pineapple, cut into 12 slices


  • 1. In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  • 2. Drain and discard marinade. Lightly grease the grill rack.
  • 3. Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
  • 4. Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork. Yield: 4 servings.

Nutritional Facts

5 ounces cooked pork with 3 pineapple slices: 295 calories, 6g fat (2g saturated fat), 95mg cholesterol, 523mg sodium, 23g carbohydrate (16g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 fruit.

Reviews for Pineapple Pork Tenderloin

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Reviewed Mar. 11, 2012

"this is good and easy. I cooked it in the oven, since it was too cold to grill."

Reviewed Aug. 14, 2011

"Hubby liked it, which is always a winner as he is very picky. I had issues with my grill this night so it took twice as long to cook, will rate again next time i try it to see if that improves with a non-finicky grill nite."

Reviewed Aug. 10, 2011

"This is a great meal. My whole family enjoyed it and it was so healthy. I served it with grilled asparagus also - yum!"

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