Many of my recipes come out of simply trying to do something new with ingredients that I have prepared one hundred times the exact same way. Pork tenderloin is one of those things; they are cheap, and cook quickly, but I just was craving something different. This is definitely different.
1 pork tenderloin, approximately 1 to 1.5 pounds
1 tablespoon canola oil
1 can (20 oz) of pineapple chunks, drained, but juice reserved
1 cup rice, rinsed
Enough water to make two cups with pineapple juice
Slice pork tenderloin into medallions; I tried to cut mine evenly, which ended up being 6 slices about 1/2 inch thick. Place medallions into a baggie, pour in the Hawaiian marinade, and massage the pork until each slice is covered. Place bag in the fridge for at least 30 minutes, and up to overnight.
When ready to start cooking, preheat the oven to 350 degrees, and start to prepare the rice first. Rinse the rice in a colander or in a bowl with water until the water runs semi clear. Pour into a small sauce pan. Drain pineapple juice into a 2 cup measure, and add enough water to the pineapple juice to make two cups of total liquid. Keep the pineapple chunks for later. Pour into small saucepan with the rice, and cook according to package directions. Usually, you bring the rice mixture to a boil, covered, and then reduce to a simmer, and cook for 20 minutes. Fluff with a fork.
Heat 1 tablespoon of canola oil in a large saute pan, and remove the tenderloin medallions from the marinade, but don’t dispose of it. Sear each medallion on both sides, about 1.5 to 2 minutes per side, or until light golden brown. Once both sides are seared, remove from heat, and add the leftover marinade and pineapple chunks to saute pan. Place in oven.
Roast 10 minutes, or until pork is completely cooked through. Serve along with the pineapple rice, and spoon the marinade and pineapple over the pork medallions.