Summer weather is officially here in San Diego which has me longing for easy to prepare, light dinners and this one is perfect! I adapted this recipe from the Tone It Up girls. I’m a huge fan of theirs and have been a member of their nutrition plan for almost 3 years. If you’re not familiar with Tone it Up, I highly recommend you check them out!
What You’ll Need:
1 lb. pork tenderloin
½ of a ripe pineapple, sliced into rings. If you’re like me and short on time or don’t trust yourself to pick out a ripe pineapple, canned pineapple will do the trick. Just be sure to get one that is packed in pineapple juice and NOT heavy syrup.
For the Marinade:
¾ cup maple syrup
½ cup orange juice
2 Tbsp. sesame oil
2 tsp. chili powder
2 tsp. minced garlic
2 tsp. minced ginger
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. pepper
Combine all marinade ingredients.
Place long, shallow cuts on the outside of the tenderloin to allow the marinade to soak in.
Place pork tenderloin and marinade in a one-gallon bag and place in refrigerator to marinade for at least an hour.
Drain off the marinade and place tenderloin on a roasting rack. Bake for 30 minutes at 350 degrees. Let rest for 15 minutes.
While the tenderloin is in the oven pour the marinade into a saucepan and bring to a boil on stovetop for 1 minute. Turn heat to low and let it reduce for 5 minutes or until it has turned into a glaze.
In the last 5 minutes of cooking, give the tenderloin a brushing with the glaze.
While tenderloin is resting, place pineapple rings on a baking sheet and brush with glaze.
Turn the oven to broil and place the pineapple rings in the oven for approximately 5 minutes per side.
Slice tenderloin and place over the oven-roasted pineapple.
This recipe will feed a family of 4. I doubled it and have yummy leftovers for lunch. Serve with a salad and it’s a great healthy meal for summer. Enjoy!