1-Getting started: Getting started with pineapple pork loin is fun and simple, even if you’re new to the kitchen. First, trim any excess fat from the 3 pounds of trimmed pork tenderloin and pat it dry with paper towels. Measure and prepare the marinade: 1 cup pineapple juice, 1/4 cup brown sugar, 1/4 cup honey, 2 tablespoons yellow mustard, 2 cinnamon sticks, 6 cloves, 1/4 teaspoon fresh ground nutmeg, and season with salt and pepper. Preheat the oven to 375°F (190°C) and set a rack in the center.

2-Next, combine the pineapple juice, brown sugar, honey, yellow mustard, cinnamon sticks, cloves, nutmeg, and seasoning in a bowl to make the marinade. Reserve 1/3 cup of the marinade for glazing later. Place the pork tenderloin in a resealable bag or shallow dish and pour most of the marinade over it, massaging to coat. Let it marinate at room temperature for 30 minutes or refrigerate up to 4 hours for deeper flavor.

3-Then, heat a large ovenproof skillet over medium-high heat and add 1 tablespoon oil. Remove the pork from the marinade and sear it on all sides for 2 3 minutes per side until golden-brown. This step builds a great crust and flavor. Transfer the seared pork to the skillet if not already there, add the drained pineapple slices around the meat, and brush with the reserved marinade.

4-Roast in the preheated oven at 375°F (190°C) for about 20 minutes per pound, or until an instant-read thermometer hits 145°F (63°C). Rotate the pan halfway through for even cooking. When the pork reaches about 135 140°F, brush it generously with the reserved glaze and broil for 2 4 minutes to caramelize, watching closely to avoid burning.

5-After roasting, transfer the pork to a cutting board and let it rest for 10 15 minutes. This helps the juices settle and keeps the meat tender. Finally, slice into 1/2-inch medallions, arrange on a platter with the pineapple slices, and spoon any pan juices over the top. Serve with sides like rice or vegetables to round out the meal.