Pineapple Teriyaki Pork
Moist medallions of pork tenderloin, seared until golden and then simmered in a slick, sweet-and-savory blend of pineapple juice, soy sauce, sesame, garlic, and ginger. This is the most incredible pork you will ever eat.
My boyfriend said “This is the best pork I’ve ever had.” That’s why I’m confident you will fee the same! The pork is incredibly moist and tender and laced with an easy, homemade, pineapple teriyaki sauce. The sauce is super simple, which means you can make this dish quickly and easily on any busy night. And this works with chicken too.
I used pork tenderloin in this recipe, but you can use pork chops too. Thin or thick-cut pork chops would work just as well as the pork tenderloin. Simply sear them as instructed and simmer them in the delicious sauce. Thicker chops may take slightly longer to cook, but remember to serve your pork slightly pink for the most tender meat.
I can’t wait for you to try this insane sauce. It’s made with the pineapple juice from a can of sliced pineapple! The sweet/tangy juice is enlivened (and balanced) with sweet brown sugar, salty soy sauce, tangy Asian wine, and nutty sesame oil. Plus ginger and garlic – which come from your spice rack.
How should you serve your pineapple teriyaki pork? I suggest you serve the pork and sauce with rice or your favorite grain. I served a fluffy rice medley and we used the starchy grains to soak up every last drop of the sauce.
What side dishes go with this pineapple teriyaki pork? I suggest something vibrant and green to compliment the colors in the dish. Steamed broccoli, snap peas, snow peas, and asparagus would make great choices. You don’t need a fancy side dish with complex ingredients; you’ll get plenty of flavor from the main dish.
Can you use pineapple chunks or tidbits instead of the rounds? Yes, use what you prefer, just make sure to get pineapple in 100% pineapple juice, not heavy syrup. And remember to save the juice for the sauce.
Pineapple Teriyaki Pork
Ingredients
- 8- ounce can sliced pineapple in 100% pineapple juice, or pineapple chunks/tidbits, juice and pineapple slices separated (we’ll use the juice in the sauce)
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin or Shaoxing, Japanese or Chinese cooking wine
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 to 1 1/4 pounds pork tenderloin, either 1 large or 2 smaller tenderloins, cut crosswise into 1-inch thick rounds/medallions
- Salt and freshly ground black pepper
- Chopped green onions for serving, optional
Equipment
Instructions
- In a small bowl, whisk together the pineapple juice (about 1/4 cup comes from the 8-ounce can), soy sauce, brown sugar, mirin, sesame oil, garlic powder, and ground ginger. Whisk in the cornstarch. Set aside.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pineapple slices and cook until golden brown on both sides. Transfer the pineapple slices to a plate and set aside.
- Heat the remaining vegetable oil in the same skillet over medium-high heat. Add the pork slices and cook until golden brown on both sides. Season the pork with salt and black pepper.
- Stir the pineapple juice mixture again and add it to the pan. Bring to a simmer. Reduce the heat to low and simmer for 3 to 5 minutes, until the sauce thickens. Top the pork with the pineapple slices and green onions (if using) and serve.