Polynesian Pork Loin Recipes

ISLAND GLAZED PORK TENDERLOIN

Island Glazed Pork Tenderloin image

Enjoy this easy, juicy, 30-minute Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze! The flavors of cinnamon, cumin, chili powder, garlic, brown sugar, and a little bit of heat all come together in one delightfully delicious glaze over tender, melt-in-your-mouth pork tenderloin.

Provided by Tiffany

Time 30m

Number Of Ingredients 10

Ingredients

1 - 1 ½ pounds pork tenderloin ((two small or one medium-large tenderloin))
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon black pepper
¾ cup brown sugar
2 teaspoons minced garlic
1 tablespoon sriracha sauce ((see note), OR hot sauce )

Steps:

Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.

Nutrition Facts : Calories 566 kcal, Carbohydrate 42 g, Protein 59 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1331 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

HAWAIIAN MARINATED PORK TENDERLOIN

Hawaiian Marinated Pork Tenderloin image

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.

Provided by Jen

Number Of Ingredients 11

Ingredients

1 pkg. pork tenderloins, trimmed ((pkg. comes with 2 pieces, 2 - 2 ½ lbs. total))
high smoking point oil: vegetable, canola, grapeseed, etc.
1/2 cup canned pineapple juice*
1/3 cup olive oil
1/3 cup packed light brown sugar
1/4 cup reduced sodium soy sauce
1/4 cup ketchup
1/4 cup Asian sweet chili sauce ((like Mae Ploy))
1 tablespoon Asian chili sauce
1 tsp EACH ground ginger, onion powder, garlic powder
1/2 tsp EACH paprika, salt, pepper

Steps:

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.

POLYNESIAN PORK LOIN

Polynesian Pork Loin image

This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.

Provided by bunkie68

Categories Pork

Time P2DT2h5m

Yield 4-5 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 lbs pork loin
1/3 cup soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder

Steps:

Cut 1 1/2 pound pork loin into slices of desired thickness.
Place other ingredients in 1-gallon freezer bag and add pork.
Turn several times to cover meat with marinade. Label and freeze.
To serve, thaw meat. Layer in prepared baking pan and pour extra marinade over meat.
Cover and cook in a 350-degree oven for 30 minutes.
Turn meat and bake for 20 more minutes.
Suggested sides: Baked sweet potatoes.

Nutrition Facts : Calories 375, Fat 23.9, SaturatedFat 8.3, Cholesterol 102.1, Sodium 1411, Carbohydrate 1.7, Fiber 0.2, Sugar 0.4, Protein 36.4

HAWAIIAN PORK TENDERLOIN

Hawaiian Pork Tenderloin image

Very simple, yet elegant for guests. Kids love how sweet it is. Perfect complements are rice and baked yams.

Provided by Jill Lichtenwalner

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds boneless pork tenderloin
½ cup brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon ground black pepper
¼ cup pineapple preserves
1 onion, sliced
1 orange bell pepper, cut into long strips
1 red bell pepper, cut into long strips
½ (15 ounce) can mandarin oranges, drained and juice reserved
1 (8 ounce) can crushed pineapple, drained and juice reserved

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.4 g, Cholesterol 49 mg, Fat 3 g, Fiber 1.6 g, Protein 18.5 g, SaturatedFat 1 g, Sodium 55.6 mg, Sugar 27.5 g

PRIZE-WINNING POLYNESIAN PORK OVER RICE

Prize-winning Polynesian Pork over Rice image

I recently inherited my Great Aunt's recipe collection. This is a recipe from her recipe box that she clipped out of the Chicago Tribune. It had won the "$5 Favorite Recipe prize." From the splatters on the clipping, I imagine my Aunt enjoyed this one. These days,I might try browning the meat in a little olive oil instead of the bacon drippings. Despite the name, I doubt this is a traditional Polynesian dish, but rather is one inspired by Polynesian cuisine.

Provided by HeatherFeather

Categories Pineapple

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs lean boneless pork tenderloin, cut into 1 inch cubes
2 tablespoons bacon drippings or 2 tablespoons shortening
3 tablespoons soy sauce (I would use reduced sodium soy sauce)
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt, to taste
1/3 cup red wine vinegar
1/3 cup brown sugar
3 (8 ounce) cans tomato sauce
1 (13 1/2 ounce) can pineapple tidbits, undrained
4 -6 cups hot cooked rice

Steps:

In a large skillet, brown pork on all sides in bacon drippings.
Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
Cover and let simmer for 15 minutes.
Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
Stir in pineapple with canning juices and bring to a boil.
Remove from heat and taste for seasonings, adjusting as needed.
Serve ladled over mounds of hot cooked rice.

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