Pineapple Ancho Pork Tenderloin Recipe

Rehydrate chiles

Remove stems and seeds from ancho chiles. Place in a heatproof bowl and cover with 1 cup of boiling water. Let soak 15–20 minutes until soft, then drain, reserving 2 tablespoons of soaking liquid.

Blend marinade

In a blender, combine chopped pineapple, rehydrated ancho chiles, reserved soaking liquid, garlic, lime juice, honey, soy sauce, olive oil, cumin, smoked paprika, salt, and pepper. Puree until smooth. Taste and adjust salt or honey if needed. Strain through a fine-mesh sieve into a bowl if you want a smoother marinade (reserve any solids for serving if desired). Allow marinade to cool to room temperature.

Reserve 3 tablespoons of the strained marinade in a small container for the BBQ sauce (do not return to the bowl used to marinate raw pork).

Pat pork tenderloins dry with paper towels. Using a sharp knife, trim excess fat and silver skin. Lightly score the surface of the pork with shallow diagonal cuts to help marinade penetrate.

Place pork in a resealable plastic bag or nonreactive bowl and pour the remaining marinade over the pork, making sure it is well coated. Marinate in the refrigerator for at least 2 hours and up to 8 hours. (If short on time, 30 minutes will impart some flavor.)

Remove pork from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil. Sear the tenderloins, 2–3 minutes per side, until golden brown.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches 145°F (63°C), about 10–15 minutes depending on thickness. Remove pork to a cutting board and let rest 8–10 minutes before slicing.

In a small saucepan over medium-low heat, combine the reserved 3 tablespoons strained marinade, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, red pepper flakes, and salt.

Simmer gently for 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning. Keep warm until ready to glaze the pork.

When pork is rested and sliced, brush the sauce over the slices or serve on the side for guests to spoon over their pork.

In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, grated carrot, and julienned green apple.

In a separate small bowl, whisk together apple cider vinegar, mayonnaise, Dijon mustard, honey, celery seed, salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss thoroughly to combine. Taste and adjust seasoning with additional vinegar, salt, or honey if needed. Chill for at least 20 minutes to let flavors meld. Toss again before serving.

Slice the rested pork tenderloins into 1/2-inch thick medallions. Arrange on a platter, spoon or brush the warm pineapple-honey ancho BBQ sauce over the slices.

Serve with a generous portion of apple vinegar coleslaw alongside. Garnish with chopped cilantro and lime wedges. Offer extra BBQ sauce on the side.