Chef’s Note

“Pineapple and pork will be your new favorite flavor combo.”








  • For the Pineapple Sauce
  • 1 cup crushed canned pineapple
  • 1 cuppineapple juice
  • 14 cuplight brown sugar
  • 14 cuplight soy sauce
  • 2 garlic cloves, minced
  • 1 pinchred chili pepper flakes
  • 2 teaspoonscornstarch
  • 1 tablespoonwater
  • For the Hasselback Pork Tenderloin
  • 2 12-3 lbspork tenderloin (2 large tenderloins)
  • 1 (20ounce) can pineapple slices, slices cut in half
  • 1 red onion, halved and cut into 1/4-inch half moon slices
  • 1 jalapeno pepper, cut into thin rounds
  • 14 cup sliced scallion
  • kosher salt
  • ground black pepper
  • Directions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a small saucepan, combine crushed pineapple, pineapple juice, light brown sugar, soy sauce, garlic and chili flakes. Place over medium heat, bring to a simmer and cook for about 5-8 minutes until sugar dissolves.
  • In a small bowl, combine cornstarch and water until smooth, then add to simmering sauce and cook for about 30 seconds until thickened. Remove sauce from heat and let cool.
  • Place pork tenderloins on a cutting board and make parallel incisions 1-inch apart along the length of the meat. The bottom of the tenderloins should remain intact. Season with salt and pepper and place the tenderloins on the prepared baking sheet.
  • Place alternating pineapple slices and red onions in the incisions, cutting them down if necessary to make the slices stick about ¼-inch above the top of the tenderloin. Spoon 2-3 tablespoons sauce over each tenderloin, sprinkle over jalapeno slices and transfer to the oven. Bake for about 22-25 minutes or until internal temperature of pork reaches 145 degrees F. Let meat rest for 5 minutes then slice and garnish with sliced scallions. Serve with remaining Pineapple BBQ sauce.
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