Spicy Pineapple-Glazed Pork Tenderloin with Charred Veggies

A juicy pork tenderloin brushed with a sticky marmalade glaze, paired with smoky charred vegetables for a bold, flavorful meal.

Ingredients:

1. 1 pork tenderloin (about 1–1.5 lbs)

2. 1/3 cup Pete's Pantry Pineapple, Red Onion & Habanero Marmalade

3. 2 tbsp olive oil, divided

4.  tbsp soy sauce

5. 1 tsp smoked paprika

6. 2 bell peppers (any color), cut into large chunks

7. 1 zucchini, sliced into thick rounds

8. 1 red onion, cut into wedges

9. Salt and pepper to taste

10. Fresh cilantro, chopped (for garnish)

Instructions :

Prepare the Glaze: In a small bowl, mix the marmalade, 1 tbsp olive oil, soy sauce, and smoked paprika until smooth. Set aside.

Season the Pork: Pat the pork tenderloin dry with paper towels, season with salt and pepper, and brush half of the glaze over it. Let it sit for 15 minutes while preheating the oven to 400°F (200°C).

Prep the Veggies: Toss the bell peppers, zucchini, and red onion wedges with the remaining 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet.

Roast: Place the pork tenderloin on a separate baking sheet or oven-safe skillet. Roast both the pork and veggies in the oven for 20–25 minutes, turning the veggies halfway through. Brush the pork with the remaining glaze in the last 5 minutes of cooking.

Finish & Serve: Let the pork rest for 5 minutes before slicing. Arrange the charred veggies on a platter, top with pork slices, and garnish with fresh cilantro. The marmalade’s sweet heat ties it all together!