Hawaiian Pork Tenderloin with Hawaiian Kona Grill Infused Olive Oil Blend

Juicy pork tenderloin, sweet pineapple juice, sharp lime, and tender green onions build layers of island flavor in this easy dinner that tastes like it came straight off the grill. Hawaiian Kona Grill Infused Olive Oil Blend ties it all together with garlic, ginger, citrus, and smoky spice, so every slice lands bright, savory, and deeply satisfying. It is a great fit for a summer patio dinner, a family meal, or casual entertaining when you want something impressive without a lot of fuss.

Garden Infuzions

Hawaiian Pork Tenderloin with Hawaiian Kona Grill Infused Olive Oil Blend

Juicy pork tenderloin gets a tropical, smoky-sweet glaze from Hawaiian Kona Grill Infused Olive Oil Blend, turning a simple dinner into something bright, bold, and cookout-ready.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds pork tenderloin
• 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 1/3 cup pineapple juice
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 green onions sliced
• 1 tablespoon chopped fresh cilantro

Equipment

• 1 Cutting board For slicing the rested pork
• 1 Chef’s knife For trimming and slicing
• 1 Skillet For searing the tenderloin
• 1 Small bowl For whisking the glaze
• 1 whisk For blending the sauce
• 1 Baking sheet or roasting pan For finishing in the oven
• 1 Foil For easier cleanup
• 1 Meat thermometer For checking doneness

Method

 

Instructions

1. 1. Pat the pork tenderloin dry with paper towels and season it on all sides with kosher salt and black pepper.
2. 2. In a small bowl, whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, extra virgin olive oil, pineapple juice, soy sauce, honey, lime juice, garlic, and ginger.
3. 3. Reserve 2 tablespoons of the mixture for serving, then pour the rest over the pork and turn to coat. Let it sit for 10 to 15 minutes while the oven heats.
4. 4. Heat the oven to 425°F and line a small baking sheet or roasting pan with foil for easy cleanup.
5. 5. Sear the pork in a hot skillet over medium-high heat for 2 to 3 minutes per side until the outside looks lightly browned.
6. 6. Transfer the pork to the prepared pan and roast for 14 to 18 minutes, or until the thickest part reaches 145°F.
7. 7. Spoon some of the pan juices over the pork halfway through roasting for a glossy finish.
8. 8. Move the pork to a cutting board and rest for 5 to 10 minutes before slicing.
9. 9. Slice the tenderloin, drizzle with the reserved sauce, and finish with green onions and cilantro before serving.

Notes

For the best texture, do not skip the rest time after roasting. The glaze is built for bright island flavor, so keep the heat balanced and avoid overcooking the pork. If you want a stronger finish, brush on a little extra sauce right before serving.

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Recipe Tips

Let the pork rest before slicing so the juices settle back into the meat. If your tenderloin pieces vary in size, tuck the thin end under slightly so the roast cooks evenly. A quick glaze at the end gives the surface a glossy finish and keeps the flavor lively.

Serving Suggestions

Serve this pork with coconut rice, grilled pineapple, roasted vegetables, or a crisp slaw. It also works well sliced for bowls, wraps, or a simple plated dinner with extra lime wedges on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently so the pork stays tender, or serve it chilled over greens for a next-day lunch.

Variations

Swap the pork tenderloin for boneless pork chops if you want a faster cook time. You can also brush on extra glaze during the final minutes of roasting for a bolder finish, or add a little crushed red pepper for more heat.

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