Pineapple-Ginger Glazed Pork Tenderloin
When you're looking for a flavorful, nourishing meal that feels a little special but doesn’t require hours in the kitchen, this pineapple pork tenderloin delivers. It's everything you want in a weeknight dinner—or a casual weekend gathering: easy to prepare, naturally gluten-free, protein-packed, and bursting with bold, bright flavor.
At the heart of this dish are two lean pork tenderloins, baked in a vibrant, citrusy sauce made with fresh pineapple, ginger, garlic, red onions, gluten-free soy sauce, lemon juice, and honey. It’s the perfect balance of sweet, savory, and acidic—ideal for waking up your taste buds without overwhelming them.
And best of all? The oven does most of the work.
Pork tenderloin is one of the leanest cuts of meat available, rich in complete protein and low in saturated fat. Paired with pineapple—which adds digestive enzymes like bromelain—and anti-inflammatory ingredients like garlic, ginger, and olive oil, this dish goes beyond taste. It supports energy, muscle maintenance, and digestion in one satisfying plate.
This sauce is a star in its own right. It’s:
Naturally sweetened with honey and pineapple
Acidic and bright from lemon juice and fresh fruit
Rich in antioxidants from red onions and garlic
Free from refined sugar, thickeners, or preservatives
How to Serve It? This pork is incredibly versatile. Slice it after baking and serve over:
Steamed or boiled rice (white, jasmine, or even cauliflower rice)
Roasted or stir-fried vegetables
Gluten-free noodles or rice paper wraps
Top it with a spoonful of the baked sauce and a few pieces of freshly chopped pineapple for a light, tropical finish.
RECIPE
Ingredients
2 lbs pork tenderloin (two pieces, 1 lb each)
For the Sauce:
2 cups pineapple chunks
½ cup gluten-free soy sauce
¼ cup honey
2 Tbsp ginger-garlic paste
2 Tbsp lemon juice
2 Tbsp olive oil
½ cup chopped red onions
1 tsp pink Himalayan salt
1 tsp ground black pepper
For serving
rice, fresh pineapple, parsley and chilis
Instructions
Preheat the oven to 350°F.
Rinse and pat dry the pork tenderloins. Place them in a baking dish.
In a high-speed blender, combine all sauce ingredients: pineapple chunks, soy sauce, honey, ginger-garlic paste, lemon juice, olive oil, red onions, salt, and pepper. Blend until smooth.
Pour the sauce over the pork in the baking dish, coating it evenly.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil, turn the pork over, and return to the oven. Bake uncovered for another 25 minutes, or until the meat is fully cooked and glazed.
If you're working with a larger piece of pork tenderloin, you may need to adjust the cooking time slightly. While a general rule of thumb suggests about 25 minutes per pound at 350°F, it's best to rely on internal temperature for accuracy. Aim for an internal temperature of 145°F followed by a 5-minute rest for tender, juicy pork.
Let the meat rest for 5 minutes before slicing.
Serve over rice, spoon some of the sauce from the pan on top, and garnish with fresh pineapple chunks, parsley and chilis for added brightness and texture.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana