If you want to be a patio daddy-O for your next backyard luau, this is the perfect recipe. Contrary to old myths about pork, it's a wonderfully lean meat, and when marinated with soyaki sauce and pineapple juice, you'll swear you're feeling a refreshing tropical island breeze. Yeah, it's that good.
Even better, grilling pork loin is wonderfully simple. Combined with the pineapple soyaki marinade, you and your guests will be blown away by the grilled pork's sweet, juicy tropical flavor. Add to that the wonderfully fruity cabbage slaw, and you have a healthy, nutritious dinner that will make any summer gathering a world of fun.
Scroll down to the recipe below and give this a try. Faster than you can say "Aloha!" you'll be the hero of your weekend.
Grilled Pineapple Pork with Tropical Slaw
Prep Time: 30 mins | Cook Time: 30 mins | Servings: 6 to 8 servings | Difficulty: Easy
Center Cut Pork Tenderloin Strips
Island Soyaki Marinade (from Trader Joe's)
Dole Pineapple Juice (8 oz. can)
12 oz bag of White Shredded Cabbage
Fresh Pineapple, chopped into 1" square chunks
one Orange Bell Pepper, julienne (thinly sliced)
one Fuji Apple (or other crisp apple), julienne (thinly sliced, leave skin on)
2 tbsp Miso Soy Dressing (2 tablespoons at first, reserve balance)
Marinate the pork tenderloins in soy-pineapple marinate for 2-3 hrs before grilling. Mix Island Soyaki Marinade with pineapple juice in a one-to-one ratio. I like to put one tenderloin in a large zip-lock bag with the marinade. Seal it up and pop the bags into a large salad bowl and refrigerate. I buy these at Costco, so you will get four strips at a time.
Or you can make your own using these Ingredients: Soy sauce, Sugar, Pineapple juice, Vinegar, Sesame Seeds, Fresh Garlic, Dried Onion, Fresh Ginger, Garlic Granules, Onion Powder, Ginger Powder, Sesame Oil (just a drizzle).
Grill the pork tenderloins on very high heat to sear. Turn quickly, at least once every 5 minutes to give all sides a nice char. Lower the temperature (or move to a moderately hot section of your grill) and cook for about 15 minutes more. Turn often. The internal temperature should be about 140 degrees. Take off and let rest about 20 minutes before cutting into it to keep it moist and juicy. It will continue to cook and will wind up at about 145 to 150 degrees.
Mix well and refrigerate overnight. What makes this salad pretty is that most of the vegetables are chopped into the same size julienne sticks. Hold back on the dressing. If it needs more moisture, you can add a little more before serving. (I like to use Galeos® World's Best Miso Toasted Sesame Seed Dressing. This has a very low fat content. It is available at the larger chain grocery stores in the produce section.)
Notes: Layer 3 to 4 slices (about 5 oz) of the pork on top of the slaw. Serve with pineapple spears.
Nutritional Info: Per serving:
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