1.5 – 2 lbs pork tenderloin (see note)
¼ cup pineapple juice
¼ cup soy sauce
1 tsp apple cider vinegar
2 tbsps brown sugar
2 tbsps tomato paste
Heat oven to 400 degrees. Mix together the juice, soy sauce, brown sugar and tomato paste. Salt the tenderloin on all sides and place it on a lined baking sheet. Place it in the oven for 10-12 minutes. Next, take out the tenderloin and switch the oven to hi broil. Brush the sauce over the top of the tenderloin and put it under the broiler for 2 minutes. Do this with each side (a tenderloin has a triangular shape so try to get all 3 sides, though it is not always distinct so just do what you can). Repeat this process once more to get a nice caramelization of the coating. Make sure the internal temp of the loin is around 140. Take it out and let it rest about 5 minutes before cutting and during the rest the temp should rise to 145ish. Mostly you just don’t want to see real pink inside. Slice into roughly ½-1 inch pieces to serve.
Note: Pork tenderloins come mostly in about 1 lb sizes. Sometimes you see them bigger so if you find a larger one that will be fine. Otherwise, get two and have some left over for lunch.
Vegetarian: Choose your favorite root vegetables and or winter squash – parsnip, carrots, turnips, butternut squash, sweet potato, etc, and cube about a pound and a half. Add a can of well drained and dried chick peas. Toss these with a little oil and salt and cook at 425 for 25 minutes. Pour the sauce over them and cook for another 5 or so.