Herb-Crusted Pork With Pineapple Sauce

Yield: 6 servings (3 ounces pork and 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 4.3g
  • Saturated fat: 1.4g
  • Protein: 24.6g
  • Carbohydrate: 11.9g
  • Cholesterol: 67mg
  • Iron: 1.8mg
  • Sodium: 322mg
  • Calories from fat: 21%
  • Fiber: 1.1g
  • Calcium: 31mg


  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 2 (3/4-pound) pork tenderloins, trimmed
  • Cooking spray
  • 1 1/2 cups pineapple juice
  • 4 teaspoons cornstarch
  • 2 tablespoons spicy brown mustard


  1. Prepare grill.
  2. Combine first 5 ingredients in a small bowl. Rub mixture over pork. Insert a meat thermometer into thickest part of tenderloin, if desired.
  3. Place tenderloins on grill rack coated with cooking spray; cover and grill 20 minutes or until meat thermometer registers 160°, turning occasionally.
  4. Combine pineapple juice, cornstarch, and mustard in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook, stirring constantly, 2 minutes or until thick.
  5. Let pork stand 10 minutes before cutting into thin slices; serve pork with pineapple sauce.
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