Sweet Pineapple Soy Grilled Pork Tenderloin

April 9th, 20163 Comments

Thermometer used below is: Thermoworks RT600C Pocket Thermometer

Sweet Pineapple Soy Grilled Pork Tenderloin
Prep time
Cook time
Total time
I really like the flavor combination of pineapple and pork. This is an easy 3-ingredient pork tenderloin recipe that you could create appetizer-bites with or serve as a main course. The addition of the five spice powder gives it a nice Asian touch. Skip the five spice powder if you can't find it as the recipe is just as great with just the brown sugar, pineapple, and soy sauce. This is ideal for tailgating or camping as you could bring the bag with the marinade and pork in an ice chest. Once you grill it, you'll find yourself with new friends. It goes great with tortillas, pita bread, or some polenta.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 2 whole pork tenderloin, about 1 lb each
  • 1 ripe pineapple, skin and eyes removed, cut into 1-inch thick rings
  • ¼ cup brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons Slap Yo Daddy All Purpose rub
  • 2 tablespoons oil

  • Marinade
  • ½ cup soy sauce
  • ½ cup brown sugar
  • Two 6 oz cans pineapple juice; use 8 oz for marinade and 4 oz for basting
  • 1 teaspoon Chinese five spice powder, optional (available at Asian grocery stores)
  1. Mix marinade ingredients in a bowl and pour into a gallon plastic zip bag.

  2. Trim any silver skin or excess fat from the pork tenderloin. Place pork in the bag with the marinade and rest in fridge for 1 to 2 hours.

  3. Remove pork from fridge, drain off excess marinade, and sprinkle light coat of SYD rub

  4. Set up pit with hot zone and cool zone. Smoke indirect in cool zone until internal is 120F.

  5. Move to hot part of grill and grill and baste with mixture of oil and reserved pineapple juice

  6. Remove when internal temperature is medium, about 135F. Loosely tent while pork is resting (about 15 minutes). Temp will continue to rise about 5 more degrees. I like my pork tenderloin not overcooked at around 140F internal temp
  7. While pork is resting brush a little oil on the pineapple. Dust with brown sugar and cinnamon. Grill pineapple and get some char and caramelization. Serve the sweet pineapple with the pork tenderloin slices.





3 comments... read them below or add one

  1. Martin Jacoby says:

    Super good. Super easy. Made a few modifications. Marinaded for 4 hours. Drained off the marinade and refrigerated over night. Was out of SYD rub so I used a very light sprinkle of my own. Very tender, Very tasty. Thanks, Harry

  2. Allen says:

    Do I cook this in a WSM or a grill?

    • Harry Soo says:

      Either one will work well.
      You can set up an indirect zone on the Kettle.
      Or, you can smoke on the WSM and then remove the barrel and char the meat with the top grate on top of the fire ring at the end.

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