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Hawaiian Marinated Pork Tenderloin

This marinated pork tenderloin recipe is simple to make, quick to cook (grill or stovetop), tantalizingly juicy and will whisk your taste buds away to the tropics!   It’s ideal for an easy prep-ahead dinner or stress-free entertaining because the marinade literally does all the work, leaving you with melt-in-your-mouth pork and hardly any cleanup!  The pork tenderloin is marinated in an intensely flavorful mixture of pineapple juice, soy sauce, brown sugar, Asian sweet chili sauce, ketchup, ginger and garlic, then grilled to succulent, juicy perfection complete with a smoky, caramelized charred crust.  Your family will love this marinated pork tenderloin with coconut rice, grilled corn on the cob and pina colada fruit salad for the ultimate tropical feast.
Servings 4 -6 servings



  • 1 pkg. pork tenderloins, trimmed (pkg. comes with 2 pieces, 2 – 2 ½ lbs. total)
  • high smoking point oil: vegetable, canola, grapeseed, etc.



  • Whisk the marinade ingredients together in a resealable freezer bag. Remove 1/3 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.


  • When ready to grill, let pork sit at room temperature for 20 minutes. Heat grill to 400 degrees F when the lid is closed. Clean grates with a wire grill brush and generously grease with a high smoking point oil.
  • Let marinade drip off of pork (do not rub off), then add the pork to the hot grill and cover. Grill for 3-5 minutes on all 4 sides or until an instant meat thermometer registers 145-degrees F when inserted into the thickest part of the tenderloin.
  • 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.


  • 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.


  • *Use canned pineapple juice. Fresh pineapple contains more bromelain which can leave your pork mushy if marinated for more than 2 hours. I suggest using canned pineapple juice so you can marinate the pork tenderloin for longer without it becoming mushy, which will make the pork more flavorful.
  • Grease the grill very well so the pork doesn't stick.   The sweetness of the pineapple juice and the sugar in the marinade create a beautiful caramelized pork tenderloin, but it also means the pork is more prone to sticking.  You will need a clean, very well-greased, hot grill in order to achieve the beautiful sear without sticking.
  • Grill the pork on all sides.  Due to the sugars in the marinade, it is important to grill the pork on all four sides instead of just 2 sides, otherwise it will become too charred.  If you are having trouble grilling on one of the thinner sides, prop it up with a piece of crumbled foil.
  • Use a meat thermometer.  The juiciest pork tenderloin is a not overcooked pork tenderloin! You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, but a digital meat thermometer is the most accurate.  I am obsessed with this digital probe thermometer – you will never overcook any protein again! 
  • Test individual pork tenderloins for doneness.  Pork tenderloins are often different thickness, which means they can be done at different cooking times. This means you'll need to check the temperature of each tenderloin and remove them from heat as they finish cooking.
  • Don’t skip the sauce.  After you slice the pork, don’t skip brushing the sauce all over the slices.  This really amplifies the Hawaiian flavor!


  • Storage: cooked pork tenderloin can stay fresh in the fridge for 3-5 days but should be frozen beyond that.
  • To freeze: let the pork tenderloin cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
  • To reheat in the microwave:  reheat slices on a microwave safe plate for 60 seconds then at 20 second intervals just until warmed through.
  • To reheat in a skillet:  heat a drizzle of oil in a skillet over medium-low heat.  Add sliced pork and heat until warmed through, stirring occasionally.