July 17, 2026

Al Fresco Pork

Name: Al Fresco Pork
Prep time: 5 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 tsp (3 g) chili powder; 1/2 tsp (3 g) ground coriander; 1/2 tsp (3 g) ground cumin; 1/4 tsp (1 g) pepper; 1 pork tenderloin (1-1/2 lb./750 g); 1 cup (250 mL) VH® Pineapple Marinade; 1 tbsp. (15 mL) chili sauce; 4 cloves garlic, minced; 1-1/2 tsp (8 g) chili powder; fresh basil leaves, use for garnish

5

Prep Time Minutes
55
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Pork,
Over 45 min,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Oven,
Asian,
Regional Flavours

Ingredients

1/2 tsp (3 g) chili powder
1/2 tsp (3 g) ground coriander
1/2 tsp (3 g) ground cumin
1/4 tsp (1 g) pepper
1 pork tenderloin (1-1/2 lb./750 g)
1 cup (250 mL) VH® Pineapple Marinade
1 tbsp. (15 mL) chili sauce
4 cloves garlic, minced
1-1/2 tsp (8 g) chili powder
fresh basil leaves, use for garnish

Directions

View photos

Step one

Preheat oven to 375°F (180°C). In small bowl, combine chili powder, ground cumin, coriander and pepper. Rub all over tenderloin. Let stand on foil lined baking sheet for 20 minutes.
Step two

Meanwhile, in separate bowl, stir together VH® Pineapple Marinade, chili sauce, garlic, chili powder and pepper.
Step three

Pour sauce all over tenderloin. Bake in center of preheated oven until just a hint of pink remains, 35 to 45 minutes. Slice thinly. Garnish with fresh basil leaves.

Tips

If time is at a premium, simply use 1 tbsp. (15 mL) bottled, pre-minced garlic cloves.

Roast up cubed potatoes and sliced red and orange peppers for the perfect accompaniment to this island inspired meal.

For extra zest feel free to add a teaspoon of horseradish to the pineapple sauce.