Grilled Hawaiian Pork Tenderloin
I love using pork tenderloin in recipes. They defrost and cook so quickly, making them perfect for weeknight dinners. This sweet Grilled Hawaiian Pork Tenderloin uses an easy pineapple juice marinade and can be grilled or broiled in your oven! Serve it over rice with grilled pineapple slices. It’s perfect for summer BBQs, Father’s Day grilling, and poolside dining.
- Serves: 6
- Prep Time: 5 minutes (plus 30+ minutes marinating)
- Cook Time: 20 minutes
Ingredients:
- pork tenderloin
- Easy Pineapple Marinade
Optional:
- fresh pineapple slices for grilling
- rice
- sliced green onions for garnish
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Pat the meat dry and then trim the silver skin from each pork tenderloin by using a small, sharp knife. Pierce directly below the silver skin with the blade facing the smaller end. Carefully slice through to the end of the silver, but don’t cut too deep into the meat. Then, use your non-dominant hand to hold the end you just cut. Turn the blade and slice the other direction, pulling up on the knife to cut as little of the meat as possible. Repeat until all of the silver skin has been removed.
Step 2: Place the pork tenderloin in a plastic bag or glass dish and pour 1 cup of the marinade over it (reserve 1/2 cup to drizzle over the cooked meat). Cover and refrigerate for at least 30 minutes, but the longer the better (up to overnight).
Step 3: Heat your grill (or broiler) to medium high heat. Place the tenderloins on the preheated grill (or on a broiler pan) and cook on each side for 4-5 minutes for a total of 16-20 minutes or until the pork registers at least 145º F with an instant thermometer. Remove from the grill and let the pork rest, loosely covered, for 5 minutes before slicing and serving.
Step 4: While the pork is resting, pour the reserved marinade into a small sauce pan and bring to a boil over high heat, then reduce the heat to low and simmer for a few minutes.
Step 5: Pour the sauce over the sliced Hawaiian Pork Tenderloin, garnish with green onions, and serve with rice and the grilled pineapple slices. Yummy!
Optional:
The last few minutes of grill time, place pineapple slices on your grill grate over medium low heat and cook for 2-3 minutes per side or until tender.
Tips:
- This summer dish pairs perfectly with a a pineapple beer such as Maui Brewing Co.’s Pineapple Mana or our Frozen Pineapple Poolside Mocktail!
You may also like:
- Baked Huli Huli Chicken
- Pineapple Delight Cake
- Slow Cooker Hawaiian Pineapple Chicken – Back to My Southern Roots
Grilled Hawaiian Pork Tenderloin
Ingredients
- 2 pork tenderloins (about 2 pounds)
- Easy Pineapple Marinade (recipe here)
Optional:
- fresh pineapple slices for grilling
- rice
- sliced green onions for garnish
Instructions
- Pat the meat dry and then trim the silver skin from each pork tenderloin by using a small, sharp knife. Pierce directly below the silver skin with the blade facing the smaller end. Carefully slice through to the end of the silver, but don’t cut too deep into the meat. Then, use your non-dominant hand to hold the end you just cut. Turn the blade and slice the other direction, pulling up on the knife to cut as little of the meat as possible. Repeat until all of the silver skin has been removed.
- Place the pork tenderloin in a plastic bag or glass dish and pour 1 cup of the marinade over it (reserve 1/2 cup to drizzle over the cooked meat). Cover and refrigerate for at least 30 minutes, but the longer the better (up to overnight).
- Heat your grill (or broiler) to medium high heat. Place the tenderloins on the preheated grill (or on a broiler pan) and cook on each side for 4-5 minutes for a total of 16-20 minutes or until the pork registers at least 145º F with an instant thermometer. Remove from the grill and let the pork rest, loosely covered, for 5 minutes before slicing and serving.
- While the pork is resting, pour the reserved marinade into a small sauce pan and bring to a boil over high heat, then reduce the heat to low and simmer for a few minutes.
- Pour the sauce over the sliced Hawaiian Pork Tenderloin, garnish with green onions, and serve with rice and grilled pineapple slices. Yummy!
Optional:
- The last few minutes of grill time, place pineapple slices on your grill grate over medium low heat and cook for 2-3 minutes per side or until tender.
Notes
- This summer dish pairs perfectly with a a pineapple beer such as Maui Brewing Co.’s Pineapple Mana or our Frozen Pineapple Poolside Mocktail!
- Nutritional Information does not include optional ingredients.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
