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Honey-Glazed Pork Tenderloin With Melon-Pineapple Sauce

Honey-Glazed Pork Tenderloin With Melon-Pineapple Sauce
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2000

Nutritional Information

  • Per Serving
  • Calories 394
  • Calcium 36mg
  • Carbohydrate 18g
  • Cholesterol 126mg
  • Fat 15g
  • Fiber 1g
  • Iron 4mg
  • Protein 46mg
  • Sat Fat 4g
  • Sodium 261mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
For best results, set your grill to medium-high heat and cook approximately 20 minutes total time; turn every 5 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.