This is a quick, easy, and healthy way to prepare pork loin with no added fat. The pork turns out very moist and the sauce is very flavorful. Serve with your favorite vegetable side dish or salad for a complete meal. Serve over rice with a generous helping of the sauce. Yum!

Pipsy D
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.

  • Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.

  • Place a cooking thermometer into the pork loin and cover dish with aluminum foil.

  • Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

Editor's Note:

Please note the differences of cooking time and temperature when using the magazine version of this recipe.

Nutrition Facts

152 calories; 7.4 g total fat; 41 mg cholesterol; 150 mg sodium. 7 g carbohydrates; 13.8 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2015
Easy. Tasty. I followed the recipe exactly and I must say that the actual cooking time posted was a bit too long for my roast. I did put a meat thermometer in but I didn't look at it fast enough! The meat was already on the well-done side at 25 minutes. Also I would recommend doubling the honey mustard pepper and pineapple so you would have more of that yummy sauce! Thanks! Read More
(60)

Most helpful critical review

Rating: 3 stars
02/29/2016
It was very tasty just not what we expected. We were hoping for more of a pineapple taste so next time I'm going to cut the dijon down from 1 tablespoon to 1 teaspoon and the pepper in half as well. Also my pork loin was 4 lbs and very thick so it needed to bake for about 1 1/2 hours instead of 45 minutes. It was tender used a table knife to cut it. I spread the honey mustard sauce on the meat before baking but then blended the rest of the sauce with the pineapple before baking which worked very well. Read More
(9)
76 Ratings
  • 5 star values: 46
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/25/2015
Easy. Tasty. I followed the recipe exactly and I must say that the actual cooking time posted was a bit too long for my roast. I did put a meat thermometer in but I didn't look at it fast enough! The meat was already on the well-done side at 25 minutes. Also I would recommend doubling the honey mustard pepper and pineapple so you would have more of that yummy sauce! Thanks! Read More
(60)
Rating: 5 stars
01/25/2015
Easy. Tasty. I followed the recipe exactly and I must say that the actual cooking time posted was a bit too long for my roast. I did put a meat thermometer in but I didn't look at it fast enough! The meat was already on the well-done side at 25 minutes. Also I would recommend doubling the honey mustard pepper and pineapple so you would have more of that yummy sauce! Thanks! Read More
(60)
Rating: 4 stars
08/11/2015
Made a variation of same the week prior to me making this recipe, here are the changes. 1 - Seasoned the pork loin with generic seasoning salt (~ 2 Tbls). 2 - Instead of crushed pineapple I used sliced pineapple and placed atop the seasoned loin. 3 - Weave wrapped the entire loin including pineapple slices with bacon. 4 - Lined a baking sheet with foil, covered the loin with foil after using ~1/3 cup of the pineapple juices poured over the wrapped loin. 5 - Placed in pre-heated oven at 300 degrees F. for 75 minutes.(monitored internal temp of loin to 145 degrees F. also). 6 - Removed top foil from loin and broiled for 3 - 4 minutes to "crispy up" the bacon. 7 -Allowed meat to "rest" for 5 minutes, uncovered outside oven before carving and serving. Read More
(26)
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Rating: 5 stars
08/15/2015
An excellent and easy-to-make dish. Here are some tips to make it easier and more savory. 1. Use crushed pineapple as previously suggested. This eliminates the blender step. 2. Use more pineapple. I used the full 8-oz can for a 1-1/2 pound roast. 3. If you have a skillet that can go into the oven you can both brown and bake in it eliminating the need for the baking dish. 4. Double the honey/dijon mustard mixture. After removing the roast from the pan combine some or all of it with the pineapple according to your taste preference. Read More
(18)
Rating: 5 stars
07/15/2015
This was so simple and delicious! The only difference was I used crushed pineapple it was still melt in your mouth goodness! Thanks for sharing Pipsy D! Awesome recipe! Read More
(14)
Rating: 5 stars
08/15/2015
So super simple and amazing!!! I did it in the crockpot (being sure to brown off the pork first) and used ginger strum rather than the honey. It was amazing! I shredded the pork and poured the sauce (drippings with with the cooked pineapples blended) over the meat. So juicy and delicious. I served it over Jasmin rice. Definitely will be a go to dish! Read More
(12)
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Rating: 5 stars
03/24/2015
simple recipe very easy and really good. I highly recommend Read More
(9)
Rating: 3 stars
02/29/2016
It was very tasty just not what we expected. We were hoping for more of a pineapple taste so next time I'm going to cut the dijon down from 1 tablespoon to 1 teaspoon and the pepper in half as well. Also my pork loin was 4 lbs and very thick so it needed to bake for about 1 1/2 hours instead of 45 minutes. It was tender used a table knife to cut it. I spread the honey mustard sauce on the meat before baking but then blended the rest of the sauce with the pineapple before baking which worked very well. Read More
(9)
Rating: 5 stars
08/16/2015
So flavorful and moist!! It's summer so I grilled the tenderloin for about 2 min/side first then put it in the oven. I also followed the other suggestion and used fresh rings of pineapple and bacon. This is one of the best tenderloins I've ever had! We ran out of time so I just cut up and served as is (didn't puree everything) and it was delicious! You wouldn't need the bacon but it was a nice touch. Will definitely make again! Read More
(6)
Rating: 5 stars
06/10/2015
Made this dish and it was delicious! Read More
(6)