Glaze + Rub + Pork Tenderloin + Cabbage = THE BEST DINNER EVA! Say hello to Pineapple Turmeric Glazed Pork Tenderloin.
Is this a fancy restaurant dinner?
Is this a labor intensive dinner you spend hours on in the kitchen to serve/impress friends?
No and NO!
You could absolutely serve this to friends when entertaining and they would be totally impressed, and probably think it came from a restaurant, but it didn’t and it’s not a recipe requiring much skill or time. AKA my favorite recipes of all time and kind of the only ones I make, which makes this a perfect weeknight meal.
We had a long run of the pre-martinated pork tenderloin dinners over our hectic and crazy summer, and there’s no shame in that, but now we’re approaching school, and schedules, and moments where both kids are in school (Sorry, getting a little excited so I’m repeating myself. I do love them so!) I want something a little healthier with familiar ingredients.
So we have…
- A rub consisting of spices you likely have in your kitchen, with the exception of maybe turmeric, unless you’ve jumped on that trend too.
- A glaze. Again, made with pantry-type ingredients.
- Then the meat and cabbage.
See, you’ve got this! You’re year is already looking a little fancier with this pork tenderloin as your new weeknight fav (I say in my most humble, not so humble, opinion, which is why your here right? Please, don’t say no…).
What is Turmeric?
At it’s most basic, turmeric is a root that hails from the ginger family and has a peppery, warm, and bitter taste with a mild fragrance. Turmeric has also reached nationwide fame recently due to it’s health benefits. While it DOES have many health benefit, the studies you’re likely reading about are based from using turmeric extracts that contain mostly curcumin, the main active ingredient in the root, with a dosage that exceeds 1 gram per day.
According to the website Healthline, it would be tough to achieve the levels using the spice in your food alone. Now that we’ve cleared that up though, know the flavor is still outstanding and bring a nice touch to many dishes, such as this pineapple turmeric glazed pork tenderloin.
How to Cook a Super Tender Tenderloin
In this recipe you’re going to bake the pork tenderloin, which I’ve found to be the best option to achieve the perfect tenderness that makes this meat so delectable. The key is getting the meat to the temperature of 145℉.
If you like a little crisp on the outside of your pork tenderloin, for this recipe use your fingers to spread the rub over the meat and then sear on each side for 3 – 4 minutes in an oiled skillet over medium-high heat. Then finish the meat in the oven set to 400℉ and cook for 25 to 30 minutes, but be sure to check the temperature using a meat thermometer.
Ingredients
RUB
- 2 teaspoons Salt
- 1 teaspoon Ground Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Ground Pepper
GLAZE
- 1/2 cup Pineapple Juice
- 1/4 cup Honey
- 1/4 cup Rice Vinegar
- 3 tablespoons Dijon Mustard
- 1/2 teaspoon Sesame Oil
- 1/2 teaspoon Ground Turmeric
PORK TENDERLOIN
- 1 lb Pork Tenderloin
- 2 cups Green Cabbage shredded
- 2 tablespoons Olive Oil
Instructions
- Preheat the oven to 400ºF.
- Mix the rub ingredients together and season the pork tenderloin on all sides. If you have time let it chill, covered in the fridge for 30 minutes.
- In a heavy-bottomed oven-safe or cast-iron skillet bring pineapple juice, honey, rice vinegar, dijon mustard, sesame oil, and turmeric to a simmer over medium heat, and cook, swirling occasionally until reduced to 3/4 cup, about 10 to 12 minutes. Remove from heat.
- Pour about 1/4 cup of the glaze into a measuring cup. Add the shredded cabbage to the skillet and toss to coat. Layer the pork tenderloin on top of the cabbage and brush the remaining 1/4 cup of glaze on top.
- Cook for 40 to 45 minutes or until the internal temperature reaches 145℉. Slice meat into 3/4-inch slices and serve with braised cabbage.
