Hawaiian Pork n' Greens Recipe

Name: Hawaiian Pork n' Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon kosher salt, plus more for seasoning; 1 teaspoon sugar; 1 teaspoon ground dried oregano; 1 teaspoon black pepper, plus more for seasoning; 1 teaspoon white pepper; 1/2 teaspoon cayenne pepper; 2 (1-pound) pork tenderloins; 3 tablespoons olive oil, divided; 1 red onion, roughly chopped; 1/2 pineapple (or 3 cups cubed pineapple), cut into; 1/2 -inch cubes; 2 garlic cloves, minced; 1/2 teaspoon red chili flakes; 10 ounces spinach, washed and cut crosswise into; 3 -inch pieces; 1/4 cup chicken broth

Servings: persons

1 tablespoon kosher salt, plus more for seasoning
1 teaspoon sugar
1 teaspoon ground dried oregano
1 teaspoon black pepper, plus more for seasoning
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 (1-pound) pork tenderloins
3 tablespoons olive oil, divided
1 red onion, roughly chopped
1/2 pineapple (or 3 cups cubed pineapple), cut into
1/2 -inch cubes
2 garlic cloves, minced
1/2 teaspoon red chili flakes
10 ounces spinach, washed and cut crosswise into
3 -inch pieces
1/4 cup chicken broth

1
Preheat the oven to 350 degrees F.
2
In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne.
3
Rub the mixture over tenderloins to coat.
4
In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat.
5
When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side.
6
(Depending on the size of the skillet, you may need to sear in batches.)
7
Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes.
8
Remove the skillet from the oven and transfer the roasts to a cutting board.
9
Loosely cover with aluminum foil and let rest 10 minutes.
10
Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic.
11
Saute until the pineapple caramelizes slightly.
12
Add the red pepper flakes and saute a few minutes more.
13
Stir in the spinach and season with salt and pepper, to taste.
14
Add broth, cover and cook the spinach until it wilts.
15
Slice the pork and arrange on a serving platter.
16
Serve with the greens and pineapples.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon kosher salt, plus more for seasoning, 1 teaspoon sugar, 1 teaspoon ground dried oregano, 1 teaspoon black pepper, plus more for seasoning, and more.

Yes, Hawaiian Pork n' Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hawaiian Pork n' Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions