Chili Pork Tenderloin over Caramelized Pineapple

This pork tenderloin is so... tender. The outside is covered with a chili crust, while the inside is moist and juicy. The pineapples add a delicious fruit note that goes perfectly with the pork.


  • 1 8-10 oz Pork Tenderloin
  • 3 tbsp Ancho Chili Powder (substitute: Red Chili Powder)
  • ½ tsp Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 2 tbsp Butter
  • ½ cup Red Wine
  • Fresh Thyme, finely chopped
  • Fresh Pineapple, cut into rings


  1. Mix together the chili powder, salt and pepper, and roll the pork tenderloin in the mixture until it is completely covered
  2. Wrap in wax paper and let rest for 30 minutes
  3. In a skillet, braise the tenderloin on each side and cook until just done, about 7-8 minutes
  4. Remove from pan
  5. In the same pan, melt the butter and add the wine and thyme
  6. Reduce for 3-4 minutes
  7. Place the pineapple in a bare cast iron skillet over medium heat until the juice caramelizes and the fruit becomes golden
  8. Cut the pineapple into triangular wedges and arrange on a serving dish
  9. Cut tenderloin into ¼ inch thick slices and place them atop the pineapple
  10. Pour the wine butter reductions over the top and serve immediately

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