Recipes

Huli Huli Pork Tenderloin

Serves 4

| Prep Time: 2 hours 10 mins

| Cook Time: 35 mins

| Total Time: 2 hours 45 mins

You may need: Aloha BBQ

Discover The Recipe

In Hawaii, Huli Huli is a wildly popular Teriyaki-like marinade with pineapple notes. In this recipe, our chefs create a Huli Huli pork tenderloin for an easy homemade dinner that combines the incredible flavors of Hawaiian-style barbecue pork accented with Piquant Post Aloha BBQ spice. Traditionally used on spit roasted or flame grilled chicken, Huli Huli also makes an excellent marinade for pork, beef, fish and tofu. Huli Huli marinade is as versatile as it is delicious, and outstanding when paired with the gingery, citrusy and smokey goodness of our Aloha BBQ Spice blend. Sweet and tangy with just the right amount of heat, our seasoning and the marinade are perfect for pork tenderloin, and practically failproof. 

While Huli Huli chicken is omnipresent throughout Hawaii, the significance of pork in Hawaiian cuisine dates back to ancient times, when the natives believed consuming pork instilled in them an essence of the divine. Once reserved for ritual and royalty, pork is now the most widely consumed meat on the islands, and Hawaiians have perfected its preparation. To yield a buttery soft pork tenderloin worthy of the Hawaiians, the meat is marinated in the Huli Huli and Aloha BBQ spice mixture for a minimum of 2 hours, then browned in a skillet to lock in the juices. Most importantly, the pork is cooked to precisely 145F then lacquered with a small amount of reserved and thickened Huli Huli marinade for added depth. A hybrid of two of Hawaii's most revered dishes, Huli Huli pork tenderloin is the ultimate expression of contemporary Hawaii, and yields a delightful main dish. 

Ingredients

  • Huli Huli Marinade:

  • 2 cloves garlic, diced

  • 1 cup crushed pineapple (canned)

  • ½ cup soy sauce

  • ¼ cup ketchup

  • ⅓  cup brown sugar

  • 2 Tbsp Piquant Post Aloha BBQ

  • Huli Huli Pork Tenderloin:

  • 2 Tbsp canola oil (or olive or vegetable oil)

  • 2 lbs pork tenderloin

  • Green onions, sliced (optional)

Notes

Sear the pork before you bake it. Taking the additional few minutes to do this adds flavor and seals in the juices to stay more tender.

Do not overcook it. As with any lean cut of meat, if it is overcooked, it will be dry. The key is to cook it to 145 degrees Fahrenheit and no more. The pork will be a tiny bit pink in the center and buttery soft.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a medium bowl, mix all Huli Huli marinade ingredients together. Place pork tenderloin in a container or zipper bag. Reserve 1 cup of  marinade, and pour the rest in the bag or container with the pork. Marinate for at least 2 hours or overnight in the fridge.

Preheat the oven to 400 degrees and prepare a baking tray with foil. Heat oil in a cast iron skillet over Med-High heat. Once hot, sear pork tenderloin  about 3-4 minutes each side. 

Place pork tenderloin on the baking tray and bake for 20-25 minutes, until it reaches an internal temperature of 145 degrees. Remove from the oven and let it sit for 5-7 minutes.

Meanwhile, heat any remaining marinade in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Pour sauce over pork tenderloin and serve hot!

Alternatives & Substitutions

  • Our Hawaiian-inspired Aloha BBQ spice is a versatile blend that works great as a dry rub on any grilled meats. Feel free to sub in your meat of choice into this recipe.

  • Not feeling pork? Try our Huli Huli Chicken, a classic and delicious dish. Or add our spice blend to this Hawaiian BBQ Beef Teriyaki

  • Vegans and vegetarians, try our Aloha BBQ Jackfruit or Huli Huli Cauliflower

  • Add our spice blend to a traditional BBQ sauce and use in this Hawaiian BBQ Pizza.

  • Create this comforting Huli Huli Noodle bowl.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Huli Huli Pork Tenderloin

Serves

4

Prep Time

2 hours 10 mins

Cook Time

35 mins

Total Time

2 hours 45 mins

Piquant Post spice you’ll need: Aloha BBQ

Ingredients

  • Huli Huli Marinade:

  • 2 cloves garlic, diced

  • 1 cup crushed pineapple (canned)

  • ½ cup soy sauce

  • ¼ cup ketchup

  • ⅓  cup brown sugar

  • 2 Tbsp Piquant Post Aloha BBQ

  • Huli Huli Pork Tenderloin:

  • 2 Tbsp canola oil (or olive or vegetable oil)

  • 2 lbs pork tenderloin

  • Green onions, sliced (optional)

Instructions

  1. In a medium bowl, mix all Huli Huli marinade ingredients together. Place pork tenderloin in a container or zipper bag. Reserve 1 cup of  marinade, and pour the rest in the bag or container with the pork. Marinate for at least 2 hours or overnight in the fridge.

  2. Preheat the oven to 400 degrees and prepare a baking tray with foil. Heat oil in a cast iron skillet over Med-High heat. Once hot, sear pork tenderloin  about 3-4 minutes each side. 

  3. Place pork tenderloin on the baking tray and bake for 20-25 minutes, until it reaches an internal temperature of 145 degrees. Remove from the oven and let it sit for 5-7 minutes.

  4. Meanwhile, heat any remaining marinade in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Pour sauce over pork tenderloin and serve hot!

Notes

  • Sear the pork before you bake it. Taking the additional few minutes to do this adds flavor and seals in the juices to stay more tender.

  • Do not overcook it. As with any lean cut of meat, if it is overcooked, it will be dry. The key is to cook it to 145 degrees Fahrenheit and no more. The pork will be a tiny bit pink in the center and buttery soft.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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