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.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword canned pineapple, dinner, easy, pork tenderloin,, quick dinner, weeknight

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 304kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition