For those long summer nights when the sun doesn’t set until 10 o’clock, and the kids play outside for hours and hours barefoot with any source of water and dirt, but you don’t even care about all that mud covering the back porch. For those summer days when a swimsuit and t-shirt are the go-to attire, and anything for dinner sounds good as long as it’s served with something cold and sweet to drink. This recipe is for those summer nights of entertaining with a little Hawaiian flare to accent the Summer BBQ station Alexa has been playing.
This sheet pan roasted pork with pineapple and peppers creates a sweet and savory experience most people can’t resist. The sauce glazed over the roasting pork is a mixture of soy sauce, rice wine vinegar, whole-grain mustard, and just a pinch of sugar and cornstarch. The pork tenderloins are seasoned with kosher salt and cracked black pepper. I always say we eat with our eyes, and the pop of color which the red bell peppers, red onion, and orange bell pepper add to this dinner is just the perfect touch. The dish is topped off with sweet, caramelized pineapple, and these flavors truly create a Hawaiian luau for the taste buds!
ABOUT THOSE PEPPERS
I find that steaming and seeding both the red and orange bell peppers for this dish before it’s actually time to roast the pork is crucial in using a cook time, and the temperature will keep the meat flavorful and not dried out while also creating roasted peppers that have been cooked sufficiently. This dish is excellent served up with a side of coconut rice.
Looking for a fun summer night dinner idea? This Sheet Pan Roasted Pork and Pineapple is just what you need.
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon sugar
1 teaspoon cornstarch
2 1-pound pork tenderloins (trimmed)
Kosher salt and cracked black pepper
1 red onion (cut into 1 ½-inch-wide strips)
1 red bell pepper (stemmed, seeded, and cut into 1 ½-inch-wide strips)
1 orange bell pepper (stemmed, seeded, and cut into 1½-inch-wide strips)
1 ½ cups pineapple (cut into 1½-inch dice)
1 tablespoon vegetable oil
2 cups basmati rice (rinsed and drained)
1 1/4 cups coconut milk
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
2 scallions (thinly sliced)
For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
Preheat oven to 450º F.
In a large mixing bowl, whisk to combine the soy sauce, vinegar, mustard, sugar and cornstarch. Season with cracked black pepper.
Place pork tenderloins on sheet tray, leaving a little space between the two, and pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.
Add the red onion, bell peppers, and pineapple to the big mixing bowl and toss to coat with the glaze. Transfer the vegetables to the sheet tray, spreading evenly around the tenderloins.
Roast pork until the pork reaches 140ºF, about 20 minutes. Move the tenderloins to a cutting board and tent with aluminum foil allowing to rest for 5 minutes.Transfer vegetables to serving platter then cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices ver top. Serve with coconut rice.
Hi, I’m Kelsey! New here? It’s so nice to meet you!
My mission is to help you feel inspired to cook a little more and gather those that you love most around your table.