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Pineapple Glazed Pork Tenderloins with Carrots

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Servings: Serves 6

Cook Time: 35 minutes

Prep Time: 30 minutes


Pineapple Glazed Pork Tenderloins with Carrots
12 oz Pineapple juice
3/4 teaspoon Cornstarch
1 tablespoon Fresh lime juice
21/2 lb Inspirations Whole Pork Tenderloin, 1 to 1 1/4 each
3 tablespoon White rice vinegar
5 teaspoon Sauce, soy, low sod
2 teaspoon Grated fresh ginger
1/2 teaspoon Garlic cloves, finely minced
1/4 cup Honey
1/8 teaspoon Crushed red pepper flakes
2 teaspoon Vegetable oil
11/2 lb Fresh carrots, peeled and cut in diagonal slices
2 tablespoon Fresh chives, finely chopped


1. Preheat oven to 425 degrees F. In a small dish combine 1/4 cup pineapple juice, cornstarch, and lime juice. Set aside. Remove pork from refrigerator to take off the chill.
2. In a small saucepan, over high heat, whisk together the remaining pineapple juice, vinegar, soy sauce, ginger, garlic, honey, and red pepper flakes. Boil for about 30 minutes, stirring occasionally until reduced by half (about 3/4-cup).
3. Stir the reserved cornstarch mixture and add it to the reduced glaze. Bring glaze back to a boil, mix well, and remove from heat. Set aside half the finished glaze for serving.
4. Line a cookie sheet with foil and grease with 1/4-teaspoon of the vegetable oil. In a medium mixing bowl, toss carrot slices with remaining vegetable oil and spread them out on cookie sheet. Set pork tenderloins on top of carrots, about 2-inches apart.
5. Generously brush tenderloins with glaze. Place cookie sheet in oven and roast for 15 minutes, then brush with glaze again. Gently stir carrots. Continue cooking for 15 minutes.
6. Remove pork from oven and check temperature with an instant-read thermometer. The temperature should be 150 degrees F. If the pork isn't ready, brush with remaining glaze and cook for another 5 to 8 minutes. When pork is done, cover pan with foil and let it rest for at least 5-minutes.
7. To serve, slice pork into 1/2-inch slices. Divide carrots and pork among plates. Drizzle reserved glaze over pork and carrots. Garnish with chopped chives, if desired.
Source: Hannaford fresh Magazine, March - April 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 12 g (60%)
Cholesterol 139 mg (46%)
Sodium 266 mg (11%)
Total Carbohydrates 29 g (9%)
Dietary Fiber 9 g (36%)
Protein 59 g (98%)
Vitamin A 70 IU (1%)
Vitamin C 34 mg (56%)
Calcium 30 mg (0%)
Iron 13 mg (21%)

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