Grilled Pineapple and Rum-Glazed Pork Tenderloin

How to Make Grilled Pineapple and Rum-Glazed Pork Tenderloin

1. 1

   Step 1: Trim and season the pork

   Trim any silver skin and excess fat from the pork tenderloin and pat it dry with paper towels. Rub the tenderloin all over with the olive oil and sprinkle evenly with kosher salt; let it sit at room temperature for 10–15 minutes while you prepare the glaze and preheat the grill to medium-high.

   For this step

   • 1 1/2 poundspork tenderloin
   • 2 tbspextra-virgin olive oil
   • 1 tspkosher salt
   
2. 2

   Step 2: Make the rum-pineapple glaze

   Combine dark rum, brown sugar, soy sauce, honey, minced garlic, and fresh lime juice in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the mixture reduces slightly and coats the back of a spoon (about 6–8 minutes); remove from heat and let cool slightly—the glaze will thicken as it cools.

   For this step

   • 1/4 cupdark rum
   • 2 tbspdark brown sugar (packed)
   • 2 tbsplow-sodium soy sauce
   • 1 tbsphoney
   • 2 clovesgarlic (minced)
   • 2 tbspfresh lime juice
   
3. 3

   Step 3: Char the pineapple

   Brush the pineapple rings or chunks lightly with oil and place them on the hot grill over direct heat. Grill 2–3 minutes per side until caramelized and grill marks appear; transfer to a plate and keep warm while you cook the pork.

   For this step

   • 2 cupsfresh pineapple (cored and cut into rings or chunks)
   
4. 4

   Step 4: Sear and finish the pork on the grill

   Sear the seasoned tenderloin over direct heat 2–3 minutes per side to develop color, then move it to indirect heat. Brush the pork with the rum glaze, continue grilling over indirect heat, brushing every 2–3 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (about 10–15 more minutes depending on thickness).
   
5. 5

   Step 5: Rest, slice and serve with pineapple

   Transfer the pork to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute. Slice into medallions, arrange with grilled pineapple, and brush with any remaining warm glaze before serving.

1. Trim any silver skin and excess fat from the pork tenderloin and pat it dry with paper towels. Rub the tenderloin all over with the olive oil and sprinkle evenly with kosher salt; let it sit at room temperature for 10–15 minutes while you prepare the glaze and preheat the grill to medium-high.
2. Combine dark rum, brown sugar, soy sauce, honey, minced garlic, and fresh lime juice in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the mixture reduces slightly and coats the back of a spoon (about 6–8 minutes); remove from heat and let cool slightly—the glaze will thicken as it cools.
3. Brush the pineapple rings or chunks lightly with oil and place them on the hot grill over direct heat. Grill 2–3 minutes per side until caramelized and grill marks appear; transfer to a plate and keep warm while you cook the pork.
4. Sear the seasoned tenderloin over direct heat 2–3 minutes per side to develop color, then move it to indirect heat. Brush the pork with the rum glaze, continue grilling over indirect heat, brushing every 2–3 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (about 10–15 more minutes depending on thickness).
5. Transfer the pork to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute. Slice into medallions, arrange with grilled pineapple, and brush with any remaining warm glaze before serving.