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Tuesday, April 3,2012

Pork Tenderloin

Maple And Pineapple Glazed

By Chef Maria Amado  


(4 servings)

This recipe is flavorful, exotic and easy to make. Try it; you will love it!!!


• Herbs Rub for Tenderloin

• 2 Pounds pork tenderloin

• 2 Tbsp Extra virgin olive oil

• 1/2 tsp fresh thyme chopped or 1/4 tsp dried

• 1/4 tsp smoked sweet paprika

• 1/4 tsp crushed fennel seeds

• Kosher salt and freshly ground black pepper


Rub the tenderloin with salt and pepper. Mix the rest of the ingredients in a small bowl and rub onto the tenderloin. Keep in the refrigerator overnight.

Ingredients for the Maple and Pineapple Glaze

• 2 Cups fresh pineapple, peeled, cored, chopped

• 2 1/2 Tbsp fresh lemon juice

• 3 Tbsp pure maple syrup

• 1/4 tsp fresh thyme, finely chopped

• 1/4 tsp ancho chile powder, or to taste

• Kosher salt and freshly ground black pepper

1. Mix the pineapple, lemon juice, maple syrup, and thyme in a blender. Add salt, pepper and ancho chile to taste. Pour in a medium saucepan and bring to a boil over high heat. Simmer, stirring for 3 minutes. Let sit for 10 minutes. It can be prepared overnight and then heated before serving.

2. Heat the grill to 400 degrees F and rub it with oil.

Grill the tenderloin on all sides until golden brown, 12-15 minutes. Insert the thermometer in the center, it should be registering 145 degree F. Remove from the grill and brush with some glaze. Cover with foil and let rest for 2 -5 minutes. Slice into 2 inches thick. Serve with the rest of glaze and mashed potatoes.


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