“Pineapple and pork will be your new favorite flavor combo.”
For the Pineapple Sauce
1 cup crushed canned pineapple
1 cuppineapple juice
1⁄4 cuplight brown sugar
1⁄4 cuplight soy sauce
2 garlic cloves, minced
1 pinchred chili pepper flakes
For the Hasselback Pork Tenderloin
2 1⁄2-3 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
1⁄4 cup sliced scallion
ground black pepper
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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