Pork Tenderloin with Pineapple Salsa
My Pork Tenderloin with Pineapple Salsa is a delicious combination of tender pork medallions glazed in a sticky soy-honey sauce, all topped with a sweet and spicy pineapple, chilli, and lime salsa.
I have always loved the tropical combination of pork and pineapple. Something about the rich saltiness of pork pairs so perfectly with sweet and tropical pineapple (yes, even on pizza! I know!) One of my favourite ways to combine these delicious flavours is in today’s recipe, Pork Tenderloin with Pineapple Salsa.
This recipe is super quick and PACKED with flavour. If you’re organised, you can have it on the table and ready to eat in around 30 minutes, perfect for busy weeknights. It’s also great for reheating and taking into work for lunch the next day – if there are any leftovers (very unlikely in my house!)
TABLE OF CONTENTS
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Ingredients
You only need a few ingredients to make my Pork Tenderloin with Pineapple Salsa. Look out for lovely, ripe and sweet pineapple for the best results.
- Pork tenderloin – Juicy pork tenderloin is just as tender as its name suggests, which makes it perfect for quick and easy cooking.
- Pineapple – It might sound unusual, but sweet pineapple is fabulous as the base of the salsa in this dish, and of course, it is the perfect pairing for pork.
- Soy sauce – Creates a sticky glaze that clings beautifully to the pork. As it reduces, it becomes saltier, so it may be worth using a low-sodium soy sauce if you are watching your salt intake.
- Honey – Caramelises and balances the saltiness of the soy.
- Garlic – If you love garlic, you can bump this up as much as you like!
- Fresh ginger – The same goes for the ginger. If you are a ginger lover like me, use plenty!
- Fresh chilli – Chilli adds heat to this dish, adjust to taste.
- Coriander – I love coriander/cilantro, but I know it can be divisive. If you hate coriander, use basil instead.
- Mint – Mint and pineapple are another fabulous flavour combo.
- Lime – Lime really lifts both the glaze and salsa. I also like to serve this dish with fresh lime on the side so people can add more to taste.
- Mango – If mango is in season, I love to add some to the salsa. It adds an extra sweetness. to the tropical flavours.
- Basmati rice – Basmati rice is always my go to. It is light, fluffy (follow this recipe for my never-fail fluffy rice) and tastes great. Take it to the next level by adding some coconut cream to the cooking liquid. Don’t like rice? Serve with crusty, fresh bread instead.
- Cashews – I love adding a bit of crunch to finish off a dish and cashews are perfect in this recipe. Macadamias are also gorgeous as a topping, (if they are in your budget!)
Instructions
This is a super speedy recipe, so get yourself and your kitchen organised before you begin. If you like, you can make up the salsa in advance to make life even easier.
- Prepare the pork – Slice the tenderloin into 1-inch (2.5 cm) medallions and season with salt, pepper, and smoked paprika. Lightly coat with flour, shaking off any excess.
- Cook the rice – Rinse basmati rice until the water runs clear, then cook according to package instructions (or follow the instructions in this recipe for perfect, fluffy rice every time!)
- Make the salsa – Combine pineapple, chilli, coriander, mint, 2 tbsp lime juice, and salt in a bowl. Stir well and let sit for 10 minutes. Add mango if using.
- Sear the pork – Heat oil in a large pan over medium-high heat. Sear pork for 3 minutes per side, until golden brown and cooked through.
- Make the glaze – Reduce heat, then add soy sauce, honey, garlic, ginger, and 1 tbsp lime juice to the pan. Stir to coat the pork, letting the sauce thicken slightly for 30–60 seconds. Remove from heat.
- Serve – Spoon steamed rice onto plates, top with pork medallions and glaze, add salsa, then sprinkle with cashews and serve with lime wedges.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Frequently Asked Questions
Can I grill the pork instead?
Yes, you can. Sear the medallions on high heat for 3–4 minutes per side. You’ll need to reduce the glaze ingredients on the stove in a saucepan and then toss the cooked medallions through the glaze before serving.
What if I don’t like spicy food?
No problem. Skip the chilli, or use a milder option like red bell pepper/red capsicum for flavour without heat. If you love spicy food, add more! This is a very flexible recipe.
Can I swap pineapple for another fruit?
Yes! Other tropical fruits like mango or papaya are great. Or in summer, try diced peaches or nectarines.
Pork Tenderloin with Pineapple Salsa
My Pork Tenderloin with Pineapple Salsa is a delicious combination of tender pork medallions glazed in a sticky soy-honey sauce, all topped with a sweet and spicy pineapple, chilli, and lime salsa. Serve with basmati rice for a quick and easy weeknight meal.
Ingredients
- 500 g pork tenderloin, sliced into medallions
- 2 tbsp plain or all-purpose flour
- 200 g basmati rice, uncooked
- 200 g fresh pineapple, diced
- 1 fresh chilli, finely chopped
- 2 tbsp coriander (cilantro), chopped
- 1 tbsp mint, chopped
- 3 tbsp lime juice, divided
- 75 g fresh mango , diced, optional
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1½ tbsp runny honey
- 2 cloves garlic, finely grated
- 1 tsp fresh ginger, grated
- 50 g cashews, chopped
- Lime wedges, for serving
- sea salt and freshly ground black pepper
Instructions
- PREPARE PORK: Trim any silver skin from the pork using a small, sharp knife. Slice the tenderloin into thick medallions (approx. 2.5cm / 1 in.), season well with salt and pepper, and coat lightly with flour.500 g pork tenderloin, 2 tbsp plain or all-purpose flour, sea salt and freshly ground black pepper
- COOK RICE: Rinse basmati rice and cook according to package instructions. (or follow my instructions for perfect fluffy rice in this recipe)200 g basmati rice
- MAKE SALSA: Combine pineapple, chilli, coriander, mint, 2 tbsp lime juice, and season with salt and pepper. Add mango if using. Let sit for 10 minutes.200 g fresh pineapple, diced, 1 fresh chilli, 2 tbsp coriander (cilantro), 1 tbsp mint, 3 tbsp lime juice, 75 g fresh mango
- SEAR PORK: Heat oil in a pan. Sear the pork for 3 minutes per side until golden.2 tbsp vegetable oil
- MAKE GLAZE: Reduce heat, then add the soy sauce, honey, garlic, ginger, and 1 tbsp lime juice. Stir for 30–60 seconds until the glaze thickens and coats the pork, then remove from heat.3 tbsp soy sauce, 1½ tbsp runny honey, 2 cloves garlic, 1 tsp fresh ginger
- SERVE: Divide the rice between serving plates, top with pork and glaze, spoon over plenty of salsa, sprinkle with cashews, and serve with lime wedges.50 g cashews, Lime wedges
Notes
Prefer grilled pork? Cook on high heat for 3–4 minutes per side.
Want extra crunch? Toast the cashews before serving.
Need a milder salsa? Swap chilli for red bell pepper.
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Nutrition
Serving: 1plate | Calories: 1103kcal | Carbohydrates: 130g | Protein: 68g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1672mg | Potassium: 1566mg | Fiber: 5g | Sugar: 31g | Vitamin A: 588IU | Vitamin C: 70mg | Calcium: 92mg | Iron: 7mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
