Jonathan Bardzik’s Pineapple Grilled Pork, one of our favorites for summer grilling!

Today we revisit one of our favorite Jonathan Bardzik recipes — Pineapple Grilled Pork!

We all know that pork (or any kind of meat) is a Bear favorite, but when you add the pineapple glaze it just takes pork to another level! The savory taste of the prok mixed with the sweetness of the pineapple glaze is absolutely amazing, so we just had to share this recipe with you again.

So, if you’re hitting the grill as you enjoy those last warm evenings before things get cooler, there’s no better choice than Pineapple Grilled Pork!

Pineapple Grilled Pork

This dish takes a little planning ahead to marinate the meat and reduce the pineapple juice for the glaze, but you can toss together a quick slaw and a batch of cocktails while you wait. Don’t leave the pork in the marinade longer than 3 hours. Enzymes and acidity in the pineapple juice will make it mushy.

• 

• 

Marinade:
2 cups pineapple juice
1 cup soy sauce
2 tbs toasted sesame oil
3-4 whole scallions thinly sliced
2 star anise pods or 5-6 whole cloves
1/4 cup brown sugar
2 tbs salt
2 tbs white pepper

Glaze:
4 cups pineapple juice
2 tbs soy sauce
1/4 cup brown sugar
Sriracha or other hot sauce to taste

Pork:
2 whole pork tenderloins

Make marinade: Mix ingredients. Add pork to a gallon freezer bag and pour in marinade. Marinate for 3 hours, turning once halfway through. Note: If you don’t have three hours, shorten the marinating time. You will still get lots of great flavor.

Make glaze: Reduce pineapple juice to 1 cup. Add soy sauce and sugar and reduce to the consistency of maple syrup. If you reduce it further it will get too thick when it cools. Season to taste with Sriracha.

Grill pork: Season pork with salt and pepper. Set your coals on one half of the grill or turn one of your gas burners to high. Brown pork on all sides over the hot side of the grill. Move to the cooler side to finish cooking to 140F. 

Brush top with glaze and place, glazed-side down, back over the hot side of the grill. Cook for 1-2 minutes to caramelize the sugars. While it cooks, brush glaze on the top side of the meat. Turn to finish and remove from the heat.

Let pork rest for 10 min tented with foil. Thinly slice and drizzle with any remaining glaze to serve.

---

About Jonathan Bardzik

The host of Jonathan’s Kitchen: Seasons to Taste, Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 850 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.

Get Jonathan Bardzik’s newest cookbook Simple Summer: a recipe for joy and connection at jonathanbardzik.com/cookbooks.

Jonathan’s Kitchen world is now streaming on demand at Revry.tv. The show is produced by Parrlime Productions & Tarnów Entertainment and directed by Jonathan Bardzik.

Jonathan’s Kitchen: Seasons to Taste sponsors include Central Farm Markets, Five Ways Forward LLC, All-America Selections, Red Bear Craft Brewery, and Seasons Olive Oil & Vinegar Tap Room.