Honey-Glazed Pork Tenderloin With Melon-Pineapple Sauce

Photo by Maura McEvoy
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 394 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 126 mg
    • Sodium 261 mg
    • Protein 46 mg
    • Carbohydrate 18 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 36 mg


  1. Check 3tablespoons orange juice
  2. Check 2tablespoons honey
  3. Check 2tablespoons extra-virgin olive oil
  4. Check 2teaspoons soy sauce
  5. Check 1tablespoon Chinese five-spice powder or ground coriander
  6. Check 2 (1-pound) pork tenderloins
  7. Check 1cup diced pineapple or other seasonal fruit, such as peaches or pears
  8. Check 1/2cup diced cantaloupe or other melon
  9. Check 1 jalapeno pepper, seeded and finely diced
  10. Check 1tablespoon red wine vinegar
  11. Check cooking oil spray


  1. Mix together the juice, honey, olive oil, soy sauce, and Chinese five-spice powder in a large, shallow dish. Pat tenderloins dry and turn to coat in marinade. Cover with plastic wrap and refrigerate 30 minutes or overnight. While pork is marinating, make the fruit sauce.
  2. Mix together pineapple (or other diced fruit), melon, jalapeno pepper, and vinegar, and season with salt and freshly ground pepper.
  3. Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Place tenderloins across grids and close lid. Cook 5 minutes, covered, then turn tenderloins on their sides. Cook another 5 minutes, turning again every 5 minutes until all 4 sides of the tenderloins are seared (for a total of 20 minutes).
  4. Transfer tenderloins to a cutting board and cover loosely with aluminum foil. Let rest 5 minutes. Slice tenderloins crosswise into 1/2-inch-thick pieces. Arrange on plates and top with fruit sauce. Tenderloins can be served hot or at room temperature.