Island Pork Tenderloin
Island Pork Tenderloin is a tropical delight, featuring succulent marinated pork infused with sweet and tangy flavors. This dish is perfect for any gathering, transforming ordinary meals into festive culinary experiences. With hints of garlic and citrus, this easy-to-make tenderloin will transport your taste buds to sun-soaked beaches. Ideal for family dinners or entertaining guests, each bite promises a burst of flavor that keeps everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Ingredients
Scale
- 1 lb pork tenderloin
- 4 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/4 cup 100% pineapple juice
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh thyme or cilantro, chopped
Instructions
- Create the marinade by whisking together orange juice, soy sauce, brown sugar, minced garlic, black pepper, and pineapple juice in a bowl.
- Place the pork tenderloin in a resealable bag and pour in the marinade. Seal tightly and refrigerate for at least an hour or overnight.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates.
- Remove the pork from the marinade (discard leftover marinade) and grill for about 4-5 minutes on each side until grill marks appear.
- Use a meat thermometer to check that the internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
Nutrition
- Serving Size: Approximately 3 oz (85g)
- Calories: 220
- Sugar: 8g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For added flavor, consider marinating overnight. Swap pineapple juice for mango juice or add coconut milk for a unique twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain tenderness.