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Pork Tenderloin Hawaiian

Microwaverina's picture
Ingredients
  Pork tenderloin 12 Ounce
  Canned pineapple chunks in juice 8 Ounce, drained (1 Can Reserve 2 Tablespoons Juice)
  Dry white wine 2 Tablespoon
  Soy sauce 1 Tablespoon
  Chili sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Green onion 1 , thinly sliced
  Garlic 1 Clove (5 gm), finely chopped
  Ginger root slice 1 , smashed
  Honey 3 Tablespoon
  Cornstarch 2 Teaspoon
  Cold water 1 Tablespoon
  Hot cooked rice 3 Cup (48 tbs)
  Parsley sprigs 1
Directions

1. Place pork tenderloin in baking dish, 10x6x2 inches. Mix pineapple chunks, reserved pineapple juice, wine, soy sauce, chili sauce, salt, onion, garlic and gingerroot; pour over pork. Cover and refrigerate 2 hours, turning once.
2. Remove pork to microwave rack in baking dish; reserve marinade. Brush pork with honey. Cover with waxed paper and microwave on medium (50%) 3 minutes. Rotate dish 1/4 turn. Microwave 3 minutes longer. Turn pork over; rearrange pork in dish and brush with honey. Cover and microwave, rotating baking dish 1/4 turn every 3 minutes, until meat thermometer registers 170°, 5 to 9 minutes. Remove to serving plate.
3. Mix cornstarch and water; stir into marinade. Cover tightly and microwave on high (100%) until thickened and boiling, 2 to 3 minutes. To serve, cut pork diagonally into 1/4-inch slices. Serve pork and pineapple sauce over rice.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Ingredient: 
Pork

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