Pineapple Pork Tenderloin

Brianna's week. Late September. The leaves on the maple in my yard were starting to turn. I love the way Detroit does fall — short but sharp, the colors burn for two weeks and then it's bare branches and gray skies for six months.

Tuesday I had a small catering job. Wednesday Jerome stopped by my house with takeout and we sat on the back porch and talked. He brought up the storefront again. The Livernois place was still empty. Mr. Hayes had dropped the asking rent to a thousand. Jerome said, "DeShawn, we should at least look." I said the catering was working. The savings were growing. Pop was sick. The kids were small. He nodded. He said, "All true. But the storefront isn't going to wait forever." I said neither am I. He said, "Good. So when?" I said when it's time. I'll know.

Thursday I cooked at home for myself — roast chicken thighs with crispy skin, served over a bed of arugula with a lemon-shallot vinaigrette and toasted pine nuts. New attempt.

Saturday I had the Kenny anniversary catering — 80 people, $900. Biggest job yet. I prepped Friday and cooked Saturday. Five slabs of ribs. Eight pounds of pulled pork. Two whole smoked turkeys. Four pans of mac and cheese. Two pots of greens. Six pans of cornbread. The Kenny family wept. I knocked it out. Drove home at 11 PM with a thousand dollars in my pocket and exhaustion in my bones.

Sunday at Mama's. She made beef stew. Pop ate two bowls. The fall is in.

After I drove home from the Kenny job with a thousand dollars and bones that ached all the way through, I wasn’t ready to cook big again — but I also wasn’t ready to stop. Pork had been on my hands all week, eight pounds of pulled for 80 people, and somewhere in the back of my mind it was still there. This tenderloin is what I make when I want to stay close to the work without repeating it — sweet from the pineapple, a little heat, something that finishes fast and tastes like a reward. Jerome’s question was still sitting with me, and a plate like this has a way of helping you think clearly.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

1 1/2 lbs pork tenderloin, trimmed
1 cup pineapple juice
1/2 cup crushed pineapple, drained
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
2 green onions, sliced (for garnish)

Instructions

Make the marinade. Whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in a bowl until the sugar dissolves.
Marinate the pork. Season the tenderloin with salt and black pepper. Place it in a zip-top bag or shallow dish, pour in half the marinade, and refrigerate for at least 30 minutes. Reserve the other half of the marinade for the sauce.
Sear the tenderloin. Heat olive oil in an oven-safe skillet over medium-high heat. Remove the pork from the marinade and sear on all sides until golden brown, about 3 to 4 minutes per side.
Roast to finish. Transfer the skillet to a 400°F oven and roast for 15 to 18 minutes, until the internal temperature reaches 145°F. Remove and let rest 5 minutes before slicing.
Build the sauce. While the pork rests, pour the reserved marinade into a small saucepan over medium heat. Stir in the crushed pineapple and bring to a simmer. Whisk in the cornstarch slurry and cook 2 to 3 minutes until thickened.
Serve. Slice the tenderloin into medallions, spoon the pineapple sauce over the top, and garnish with sliced green onions. Serve over rice or alongside roasted vegetables.

Nutrition (per serving)

Pineapple Pork Tenderloin — When the Work Speaks for Itself