This Teriyaki Pork Tenderloin pairs fresh pineapple with a Whole30-compliant teriyaki sauce for a lean, gluten-free meal that’s simple enough for a weeknight dinner.
Finding flavorful, compliant sauces makes sticking to a Whole30-style plan much easier. This recipe delivers a tangy-sweet, satisfying sauce made without soy—using coconut aminos and fresh orange juice—so you can enjoy a familiar teriyaki flavor while keeping the meal Whole30-friendly and gluten free. The tender pork, fresh pineapple slices tucked into the loin, and roasted vegetables make a one-pan dinner that feels a little special but is very straightforward to prepare.
The homemade Whole30 teriyaki sauce is easy to make and versatile. Make a double batch and use it on grilled chicken, roasted vegetables, or glazed short ribs to keep more dinners simple and flavorful. For this recipe, the sauce is spooned over a sliced pork tenderloin filled with pineapple rings, then the dish is roasted alongside diced bell pepper and onion tossed in melted coconut oil. The result is juicy pork with caramelized pineapple and savory-roasted vegetables—delicious and balanced.
My husband affectionately calls this “Luau Pork.” The bright pineapple and coconut oil–roasted vegetables give the dish a tropical vibe while keeping it hearty and nourishing. It’s an excellent option for anyone looking for a healthy, flavor-forward pork tenderloin recipe that’s suitable for family dinners or meal prep.
More pork tenderloin recipes
If you enjoy this recipe, try these other pork tenderloin favorites for variety and flavor:
- Slow Cooker Chipotle Honey Pulled Pork
- Slow Cooker Sweet & Sour Pork Tenderloin
- Rosemary Sage Pork Tenderloin Skewers
- Blackberry Jalapeño Pulled Pork Tacos
- Slow Cooked Pork Ragu
Whole30 Pineapple Teriyaki Pork Tenderloin
4 servings
20 minutes
30 minutes
50 minutes
Ingredients
Whole30 Teriyaki Sauce
- 1/2 cup coconut aminos
- 1/2 cup orange juice
- 1/4 cup rice vinegar
- 4 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red chili flakes
- 1 tablespoon tapioca starch
- 1 tablespoon water
Pineapple Pork Tenderloin
- 1 1/2 pound pork tenderloin
- 1/2 pineapple, skin and core removed and sliced
- 2 cups bell pepper, large dice
- 1 cup onion, large dice
- 2 tablespoons coconut oil, melted
Instructions
Teriyaki sauce
- In a saucepan over medium heat, combine the coconut aminos, orange juice, rice vinegar, crushed garlic, grated ginger, and red chili flakes. Whisk to combine.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 4–5 minutes to meld the flavors.
- Mix the tapioca starch with the tablespoon of water until smooth, then whisk it into the simmering sauce.
- Lower the heat and simmer another 3–4 minutes until the sauce thickens slightly. Remove from heat and let cool.
Pineapple pork
- Preheat the oven to 400°F (200°C).
- Place the pork tenderloin in a large baking dish. Make slices about every 1/2 inch, cutting about three-quarters of the way through the tenderloin so the slices stay connected at the bottom.
- Tuck a pineapple slice into each cut along the pork.
- Add the diced bell pepper and onion around the pork in the baking dish.
- Spoon the prepared teriyaki sauce over the pork and pineapple, ensuring some sauce seeps into the slices.
- Drizzle the melted coconut oil over the bell peppers and onions and toss gently if needed to coat.
- Roast in the preheated oven for 15 minutes. Remove the dish, cover loosely with foil, and return to the oven for another 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 140°F (60°C).
- Remove pork from the oven and let rest for 5–10 minutes before slicing and serving. Serve the pork with the roasted peppers, onions, and any pan juices spooned over the top.
Notes & Tips
- Make the teriyaki sauce ahead and store it in the refrigerator for up to 5 days to save time on busy nights.
- Substitute pineapple with mango for a different tropical flavor if preferred.
- Use a meat thermometer for best results—pork is safe and juicy at 140°F when allowed to rest.
- Leftovers refrigerate well for 3–4 days and can be reheated gently in the oven or microwave.