Brown Sugar and Pineapple Pork


I always have a hard time figuring out how to make a pork tenderloin. I have no idea why, considering there are tons and tons of recipes out there but it never fails that every time I come across a pork recipe that I think would be amazing, its always for a different cut of pork.

I've been working on emptying out our freezer for a while now. I like to use up practically everything in there before making a trip to Costco to restock it entirely. We've run out of chicken breasts and ground beef, so I finally decided to come up with something to do for this poor pork tenderloin that has been hanging out in my freezer for at least a month now.

A long time ago I remember seeing a recipe for pork tenderloin that involved pineapple preserves. Of course when I went to search for it, I couldn't find anything so I decided to come up with my own recipe and see what would happen.

Brown Sugar and Pineapple Pork
Source: A Cookaholic Wife Creation
Servings: 2-3
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    • 1 pork tenderloin
    • 3 tbs. brown sugar
    • 1/2 tsp. basil
    • 1/4 tsp. red pepper flakes
    • 1/4 tsp. salt
    • 1/8 tsp. black pepper
    • 4 tbsp. pineapple preserves
1. Preheat the oven to 425. Line a baking sheet with foil.
2. In a small bowl, combine the brown sugar, basil, red pepper flakes, salt and pepper.
3. Trim the pork of any visible fat. Spread the brown sugar mixture over the pork. Place on the foil-lined baking sheet.
4. Bake for 30-40 minutes or until the pork is cooked through. Remove from the oven and let rest for 5 minutes.
5. Spoon pineapple preserves over the pork and serve immediately.

We thought this was pretty tasty. The brown sugar and pineapple go great together and the red pepper flakes add just enough heat to break up the sweetness. I served this with roasted potatoes and steamed green beans. 

1 comment:

  1. This sounds great! I have the same problem with tenderloin... I make chops all the time, but never tenderloin. It's such a great cut.


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