I love Asian-inspired flavours and pork tenderloin is a great vehicle for them because it has such a delicate flavour on its own. This Asian-inspired pork tenderloin with pineapple is a quick and easy meal you can have ready to serve in less than 45 minutes on a busy night.
Begin by heating some oil in a heavy oven-proof skillet, and pre-heating your oven to 375. Once it’s hot, add the tenderloin and brown it all around to seal in the juices and the flavour. Searing the meat like this will produce a tender and juicy tenderloin when it is done.
While the tenderloin is browning, chop one medium onion and a decent-sized green pepper into bite-sized pieces. Red pepper would have added nicer colour to the dish, but I love the taste of green pepper with pineapple. Feel free to experiment according to your taste!
Toss your vegetables into the pan and add 1 heaping tbsp of minced garlic and 1 heaping tbsp of minced ginger. Mix well and allow the vegetables to sweat without browning while you mix up the slurry for the sauce.
To make the slurry, drain one can of pineapple, pouring the juice into a large measuring cup. Add enough cold water to make two cups. Pour in 1/8 of a cup of soy sauce and two tbsp of corn starch. Mix well and pour into the pan. Add the pineapple to the mixture and mix well to combine.
Cover the pan and pop it into your pre-heated oven for 20 minutes. Remove the pan from the oven at the end of the cooking time and put the tenderloin on a cutting board and tent it with foil for about ten minutes so it can rest. Slice it into medallions and serve it with your favourite rice or noodles with the sauce over top.