This Pineapple and Brown Sugar Baked Pork Tenderloin is one of those feel-good, flavor-packed dishes that never fails to wow—whether it’s a regular Tuesday dinner or you’re feeding a crowd on a special night. It’s tender, juicy, and kissed with that sweet-and-savory tropical glaze that reminds me of something you’d enjoy at a beachside BBQ. The best part? It’s ridiculously easy to put together, but feels like something you spent hours on.
Why You’ll Love This Baked Pork Tenderloin
There’s something magical about the combo of juicy pork, warm spices, and sweet pineapple. This is one of those recipes I come back to again and again, especially when I want something low effort but still a little special.
The glaze is made from pantry basics—brown sugar, mustard, honey—but when you simmer it down with pineapple juice and spices like cinnamon and cloves, it turns into this rich, golden syrup that clings beautifully to the pork.
And while I usually stick to tenderloin, you can absolutely swap in boneless pork loin or even thick-cut chops if that’s what you’ve got in the fridge. This dish is super forgiving and flexible.
Ingredients You’ll Need
- 3 lb pork tenderloin, trimmed
- 1 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 2 cinnamon sticks
- 6 whole cloves
- 1/4 teaspoon freshly ground nutmeg
- 1 (8 oz) can pineapple slices, drained
I like using canned pineapple here for consistency, especially since it’s available year-round. But if it’s summer and you’ve got a ripe fresh pineapple? Go for it—just slice thin and make sure they’re soft enough to tuck into the meat.
How to Make Pineapple-Stuffed Pork Tenderloin
Preheat the Oven
Get your oven going at 375°F (190°C). You’ll want it fully preheated before the pork goes in so it cooks evenly.
Make the Glaze
In a small saucepan, mix together the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and nutmeg. Bring it to a solid simmer over medium-high heat, then turn the heat down and let it bubble gently for about 15–20 minutes. You want it thick and syrupy—it’ll smell incredible. Once it’s ready, set it aside to cool a bit while you prep the meat.
Prepare the Pork
Place your pork tenderloin in a 9×13-inch baking dish. Use a sharp knife to make slices about ¾ inch apart across the top, cutting most of the way through but not all the way. This creates little pockets for all the flavor to soak in and also makes a beautiful presentation.
Add the Glaze
Brush about half of your glaze all over the pork, making sure it gets into those slices. Be generous—this is where the flavor lives.
Add the Pineapple
Slice your pineapple rings in half and nestle a piece into each cut on the tenderloin. This step always reminds me of old-school baked hams with pineapple, and I love how it caramelizes while roasting.
Bake
Pop the baking dish into the oven and bake for 25–30 minutes, or until a meat thermometer reads 145°F (63°C) in the thickest part. I highly recommend using a thermometer here—it takes the guesswork out and ensures the pork stays juicy.
Glaze and Finish
Turn the oven up to 400°F (200°C). Brush the rest of the glaze over the pork and pineapple, then return it to the oven for another 10 minutes. This final step helps the glaze caramelize into a glossy finish.
Let It Rest
As tempting as it is to slice right in, let the tenderloin rest for at least 10 minutes. This gives the juices time to settle and makes every bite tender and flavorful.
Serving Suggestions
This dish is hearty and rich, so I like to serve it with something fresh and light on the side. A simple green salad with a citrus vinaigrette works beautifully, or some roasted green beans and baby potatoes. If I’m feeling a bit indulgent, coconut rice or garlic mashed potatoes also pair perfectly with the sweet glaze.
Make-Ahead Tips
If you’re planning ahead, you can prep the pork and glaze the night before. Just stuff the pineapple slices into the tenderloin, wrap it tightly in plastic wrap, and store it in the fridge. When you’re ready to bake, bring it to room temp while your oven preheats, and you’re good to go.
The glaze can also be made a day or two in advance. Keep it in the fridge and warm it slightly before brushing onto the meat.
How to Store Leftovers
Leftovers keep really well in the fridge for up to 3–4 days. I usually store slices in an airtight container with a bit of the glaze spooned over the top to keep everything moist.
You can also freeze cooked pork tenderloin slices—just wrap them tightly and store for up to 2 months. Reheat in the oven or microwave with a splash of water or broth to keep them from drying out.
Frequently Asked Questions
What internal temperature should pork tenderloin reach?
Always aim for an internal temperature of 145°F (63°C) in the thickest part of the tenderloin. I always use a meat thermometer to double-check—it makes a world of difference in preventing dry pork.
What sides go well with pineapple pork tenderloin?
So many options here! I love pairing it with:
- Roasted carrots or green beans
- Mashed sweet potatoes
- Jasmine or coconut rice
- A crisp apple or cabbage slaw
If you’re feeding a crowd, do a couple of sides and maybe even throw some Hawaiian rolls into the mix.
Can I prep it ahead of time?
Yes! You can stuff and glaze the pork a day in advance. Just wrap it tightly and refrigerate. I often do this when we’re having guests over—it makes dinnertime way less stressful.
How do I keep the pork tender and juicy?
A few tips:
- Don’t overcook it—pull it at 145°F.
- Let it rest after baking.
- Brush with glaze during the final bake.
- If reheating, do so gently with a splash of broth or leftover glaze.
Pineapple Baked Pork Tenderloin
Juicy pineapple and brown sugar glazed pork tenderloin dinner recipe. Perfect weeknight dish to add to your meal planning.
Ingredients
- 3 lb pork tenderloin, trimmed
- 1 cup pineapple juice
- 1⁄4 cup brown sugar
- 1⁄4 cup honey, local preferred
- 2 tbsp yellow mustard
- 2 cinnamon sticks
- 6 cloves 1/4tsp fresh ground nutmeg
- 1 can pineapple slices, drained (8oz can)
- salt & pepper to season the meat
Instructions
- Preheat the oven to 375° F.
- In a medium saucepan, combine the pineapple juice, brown sugar, honey, mustard, cinnamon sticks, cloves, and ground nutmeg. Bring to a heavy simmer, then reduce the heat to medium-low, and allow the glaze to simmer until thickened, approximately 15-20 minutes.
- Place the tenderloin in a 9” x 13” baking dish. Season with salt and pepper. Make incisions 3/4-inch apart, taking care not to cut through the bottom, leaving 1/2-inch space under the tenderloin.
- Brush one-half of the glaze all over the tenderloin and inside each incision.
- Slice the pineapple slices in half and place into the incisions.
- Bake until the internal temperature of the pork reaches 145° F, approximately 25-30 minutes. Remove from the oven and increase the heat to 400° F.
- Brush the remaining glaze all over the tenderloin and the pineapple slices and return the tenderloin into the oven to bake for another 10 minutes or until slightly caramelized.
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Notes
- Always cook meat to temperature, not by time. Actual cooking time will vary based on several factors, including internal starting temperature, individual oven variations, size and thickness of the meat, or what else is in the oven while cooking.
- The minimum safe cooking temperature for fresh pork is 145° F
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 494Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 183mgSodium 258mgCarbohydrates 30gFiber 2gSugar 26gProtein 65g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This recipe has become a bit of a go-to in my kitchen—especially when I want something that looks fancy but doesn’t take all day. Once you try it, I think you’ll be just as hooked on the sweet-savory goodness as I am.
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