HAWAIIAN PORK TENDERLOIN MARINADE

 INGREDIENTS

PORK

·      1 pkg. pork tenderloins, trimmed 

·      high smoking point oil: 

                vegetable, canola, grapeseed, etc.

MARINADE/SAUCE

·      1/2 cup canned pineapple juice*

·      1/3 cup olive oil

·      1/3 cup packed light brown sugar

·      1/4 cup reduced sodium soy sauce

·      1/4 cup ketchup

·      1/4 cup Asian sweet chili sauce (like Mae Ploy)

·      1 tablespoon Asian chili sauce

·      1 tsp EACH 

        ground ginger, onion powder, garlic powder

·      1/2 tsp EACH paprika, salt, pepper

INSTRUCTIONS

Whisk the marinade ingredients together in a resealable freezer bag. Remove ⅓ cup to use as a sauce after cooking. Add pork tenderloins, remove excess air, seal and turn to coat. Marinate 4-12 hours in the refrigerator; refrigerate the sauce separately.

TO OVEN ROAST

Heat oven to 400 degrees F.  Line a baking sheet with foil for easy cleanup and spray with cooking spray.

 Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Once the oil is very hot and just smoking, add the two pork tenderloins. You may need to work in batches.

 Sear each side of the pork until golden, then transfer to the foil lined baking sheet.

 Bake at 400 degrees F until pork registers 145 degrees at the thickest part of the tenderloin, 15-20 minutes depending on thickness.

 Transfer pork tenderloins to a cutting board. Let pork rest for 3-5 minutes before slicing. Brush slices with reserved sauce (that never touched the raw pork).

 Garnish with green onions if desired and season with freshly cracked salt and pepper to taste.