Tamarind-Glazed Pork Tenderloin with Pineapple Salsa
Roasted pork tenderloin brushed with a tangy tamarind glaze, paired with a fresh pineapple salsa to balance sweet and savory flavors. This latin american-inspired pork ready in about 50 minutes blends pork tenderloin, tamarind paste, honey 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 380 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
- 1.5 lbs pork tenderloin
- 3 tbsp tamarind paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 3 cloves, minced garlic cloves
- 1 tsp ground black pepper
- 1 tsp salt
- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1 small, seeded and finely chopped jalapeño
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 1 tbsp soy sauce, 3 minced garlic cloves, 1 tsp ground black pepper, and 1 tsp salt to create the glaze.
- Step 2: Pat dry 1.5 lbs pork tenderloin and place on a baking sheet. Brush half of the tamarind glaze all over the pork. Roast for 20 minutes, then brush with the remaining glaze and continue roasting for 10-15 minutes until an internal temperature of 145°F is reached.
- Step 3: While pork roasts, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small seeded and chopped jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tbsp olive oil in a bowl. Toss well to make pineapple salsa.
- Step 4: Remove pork from oven and let rest for 5 minutes before slicing. Serve slices topped with the pineapple salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Glazed Pork Tenderloin with Pineapple Salsa take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tamarind-Glazed Pork Tenderloin with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tamarind-Glazed Pork Tenderloin with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind-Glazed Pork Tenderloin with Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind-Glazed Pork Tenderloin with Pineapple Salsa?
Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
