This Teriyaki Pork Tenderloin recipe with fresh pineapple is made with Whole30 compliant teriyaki sauce for a lean, healthy, gluten free, Whole30 recipe that’s easy enough to whip up for a weeknight dinner!
As I mentioned in another Whole 30 recipe for Cilantro Lime Shrimp with Green Chili Avocado Sauce, finding awesome Whole 30 compliant sauces is king while maintaining a Whole 30 compliant diet!
I love my homemade teriyaki sauce, so I spent some time last week working on an adequate Whole 30 substitute and now I’m here to present the best Whole 30 teriyaki sauce out there!
The sauce is not only delicious, it’s super easy to make! You could whip up a big batch of it and make other teriyaki recipe favorites Whole 30 compliant, like these Bacon Wrapped Teriyaki Chicken Skewers (YUM!) and these Pineapple Teriyaki Short Ribs.
After you whip up the Whole 30 Teriyaki Sauce, you simply place slices of pineapple in the sliced pork tenderloin, then drizzle the pork with the teriyaki sauce and surround it with veggies tossed in coconut oil. Easy breezy! Bake it for 30 minutes and dinner is on the table!
Kurt so lovingly named this recipe “Luau Pork”. The fresh pineapple and pork paired with the coconut oil roasted veggies really does give you that “Aloha” feeling!
This colorful dish is not only delicious, it’s good for you! In addition to being Whole 30 compliant, it’s packed with veggies that will fill you up and give you a nice boost of vitamins for the day. And did you know that pork tenderloin is the most tender cut of pork and ounce for ounce it’s as lean as a skinless chicken breast?
Join me on the pork tenderloin bandwagon with these five delicious recipe favorites!
- Slow Cooker Chipotle Honey Pulled Pork
- Slow Cooker Sweet & Sour Pork Tenderloin
- Rosemary Sage Pork Tenderloin Skewers
- Blackberry Jalapeno Pulled Pork Tacos
- Slow Cooked Pork Ragu
Whole30 Pineapple Teriyaki Pork Tenderloin
Whole30 Teriyaki Sauce
- ½ cup coconut aminos
- ½ cup orange juice
- ¼ cup rice vinegar
- 4 cloves garlic crushed
- 1 tsp fresh ginger grated
- ¼ tsp red chili flakes
- 1 tbsp tapioca starch
- 1 tbsp water
Pineapple Pork Tenderloin
- 1.5 lb pork tenderloin sliced
- ½ pineapple skin and center removed and sliced
- 2 cups bell pepper large dice
- 1 cup onion large dice
- 2 tbsp coconut oil melted
- Preheat the oven to 400°F.
- Heat a saucepan on the stove over medium heat, add the coconut aminos, orange juice, rice vinegar, garlic, ginger and red chili flakes to the pan, whisk to combine.
- Bring to a boil, then simmer 4-5 minutes.
- In a small bowl, combine the tapioca starch and water, add this to the boiling sauce and whisk together.
- Reduce the heat to low and simmer 3-4 minutes.
- Remove the teriyaki sauce from the heat and set aside to cool.
- Place the pork tenderloin in a large baking dish, slice the pork every ½ inch ¾ of the way through, then add a slice of pineapple in between each slice of pork.
- Add the bell pepper and onion to the dish around the pork.
- Spoon the teriyaki sauce over the pork and pineapple.
- Drizzle the coconut oil over the bell peppers and onions.
- Place in the oven and roast for 15 minutes, remove from the oven, cover with foil and continue cooking for 15-20 minutes, or until a thermometer inserted in the middle of the pork reads 140°F.