Tonight we made a delicious tropical meal served in a fresh pineapple bowl!
The juicy, sliced teriyaki pork was baked and ready in just 30 minutes and served with coconut rice, pineapple mango salsa, and crunchy broccoli.
I love shopping at our local military commissary, especially for the great deals and selection on meats! The meat market has a huge variety of just about every meat including my family’s favorite: pork!
During our bimonthly grocery trips I stock up on fresh pork including tenderloins, roasts, and chops.
The girls helped me pick out a delicious Smithfield® Teriyaki Marinated Fresh Pork Tenderloin
for dinner. We decided it would be fun to make it tropical and serve it with fruit salsa in pineapple bowls!
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Tropical Teriyaki Pineapple Pork
Ingredients
- 1 Smithfield Teriyaki Marinated Fresh Pork Tenderloin {1.15lb each}
- 20 oz can pineapple slices with juice
- 1 large pineapple
- 1 cup Jasmine rice uncooked
- 15 oz can {2 cups} coconut milk
- 1 head broccoli steamed
- Pineapple Mango Salsa optional {recipe here}
- Teriyaki sauce for drizzle
Instructions
- Preheat oven to 425 degrees.
- Remove pork from packaging and add to a large baking dish.
- Add the pineapple slices on top of the pork {save extras for another use}.
- Pour the juice from the can in the baking dish.
- Slice the pineapple in half lengthwise and scoop out most of the flesh making two pineapple "bowls".
- Pour any extra juice into the baking dish too. You should get about 1 cup total from the fresh pineapple and the can of pineapple.
- Cover the pork with aluminum foil and bake for 25-30 minutes.
- Meanwhile, make the rice using 1 cup uncooked Jasmine rice and a can of coconut milk.I make in my rice cooker for 15 minutes.
- Remove the pork from the oven and let rest for a few minutes then remove to a cutting board a slice into 10-12 slices.
- To assemble: add a large scoop of rice to the pineapple bowl, 4-5 slices of pork, a couple scoops of steamed broccoli, and a side of Pineapple Mango Salsa.
- Drizzle the pork with Teriyaki sauce and enjoy!
I doubled this recipe when feeding a larger group.
One Smithfield Pork Tenderloin feeds my whole family of four {2 adults, 2 kids}.
Preheat oven to 425 degrees.
Remove pork from packaging and add to a large baking dish.
Pour the juice from the can in the baking dish.
Add the pineapple slices on top of the pork {save extras for another use}.
Slice the pineapple in half lengthwise.
Scoop out most of the flesh making two pineapple “bowls”.
Pour any extra juice into the baking dish too.
Cover the pork with aluminum foil and bake for 25-30 minutes.
Meanwhile, make the rice using 1 cup uncooked Jasmine rice and a can of coconut milk.
I make in my rice cooker for 15 minutes.
Remove the pork from the oven and let rest for a few minutes
then remove to a cutting board a slice into 10-12 slices.
To assemble: add a large scoop of rice to the pineapple bowl, 4-5 slices of pork, a couple scoops of steamed broccoli, and a side of Pineapple Mango Salsa.
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This sounds so flavourful and is presented so nicely in the pineapple. What a yummy dinner treat. Thanks for the recipe!
I'm a huge fan of Smithfield! I also love the presentation of this recipe. Can't wait to give it a try!