Swine Fusion Luau
Slow-Roasted Pork Tenderloin Marinated in Taro & Ginger with Pineapple-Soy Glaze
1 hour 45 minutes
Serves 4
DinnerHawaiianDairy-freeNut-freeShellfish-freeLow SodiumLow Carb
Herb's take
Ready for a trip to the islands without the airport lines? Here, pork tenderloin gets the full luau treatment, marinated with taro and ginger, slow-roasted, and lacquered in a sticky-sweet pineapple-soy glaze. You’ll nail classic Hawaiian flavors and some quirky science along the way.
Ingredients
Yield
4
Instructions
- 01In a food processor, blend taro root with 1 tablespoon grated ginger, garlic, and 1 cup water until smooth. Reserve half of this puree for later.
- 02Rub pork tenderloin with 1 tablespoon oil, 1 teaspoon salt, 1/4 teaspoon black pepper, and half of the taro-ginger mixture. Marinate at least 1 hour or up to overnight, refrigerated.
- 03Preheat oven to 325°F. Remove pork from marinade and pat dry; set aside. Wipe off excess marinade.
- 04Heat remaining oil in a large oven-safe skillet over medium-high. Sear pork until browned on all sides, about 3 minutes per side.
- 05Transfer skillet to oven. Roast pork until internal temp hits 140°F, about 20 to 25 minutes. Move to a plate, tent with foil, and rest 10 minutes.
- 06While pork roasts, combine remaining taro-ginger puree, pineapple juice, soy sauce, brown sugar, and rice vinegar in a saucepan. Simmer on medium, stirring often, until thick and glossy, about 15 minutes.
- 07Add pineapple chunks and half the scallions to the glaze. Simmer 2 more minutes, then remove from heat.
- 08Slice rested pork into medallions, arrange over a layer of any remaining taro puree on your platter. Spoon pineapple-soy glaze over the top. Garnish with extra scallions. Serve immediately.
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