Smoky Bourbon-Glazed Pork Tenderloin with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender pork tenderloin brushed with a smoky bourbon glaze, paired with a vibrant charred pineapple salsa for a sweet and smoky contrast. This american-inspired pork ready in about 35 minutes blends pork tenderloin, bourbon whiskey, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork tenderloin
• 1/4 cup bourbon whiskey
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple chunks
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). In a small bowl, mix 1/4 cup bourbon whiskey, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the bourbon glaze.
2. Step 2: Brush the pork tenderloin (1 lb) with 1 tbsp olive oil and season lightly with salt and pepper. Place on the grill and cook for 5 minutes per side, basting every 2 minutes with the bourbon glaze, until internal temperature reaches 145°F and the glaze is caramelized.
3. Step 3: While pork cooks, toss 1 cup pineapple chunks, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 small minced jalapeño with 2 tbsp olive oil and lightly salt. Grill pineapple mixture on a grill basket or foil for about 4 minutes, turning until charred and softened.
4. Step 4: Transfer grilled pineapple mixture to a bowl and stir in 2 tbsp chopped fresh cilantro and 2 tbsp lime juice. Adjust salt to taste.
5. Step 5: Let pork rest for 5 minutes before slicing into 1/2-inch medallions. Serve topped with the charred pineapple salsa for a balanced smoky, sweet, and spicy flavor.