three ingredient pineapple peaches and pork tenderloin recipe

What are the three ingredients?

They are pork tenderloin, pineapple, and peaches. Using canned fruit with its juice makes a simple pan sauce without adding anything else.

Choose:

• Pork tenderloin (not pork loin)
• Pineapple chunks (with juice)
• Sliced or halved peaches (with juice)

If your canned fruit is packed in heavy syrup, the sauce will be sweeter and thicker. Fruit packed in juice tastes cleaner and less sweet.

Is pork tenderloin the right cut for this?

Yes. Pork tenderloin is lean, small, and cooks quickly, which suits a fruit-based sauce that would scorch if cooked for too long.

Pork loin is a different, larger cut and needs more time. If you use pork loin by mistake, the fruit may overcook before the pork is done.

How do you cook this with only three ingredients?

You roast the tenderloin in a baking dish surrounded by pineapple and peaches, then spoon the warm fruit juices over the sliced meat after resting.

This method avoids browning steps that usually require oil or sugar.

What temperature should the pork reach?

Cook pork tenderloin to 145°F (63°C) in the thickest part, then let it rest 3 minutes before slicing. This rest is part of the safety guidance and also helps the meat stay juicy. [1]

Because tenderloins vary in thickness, time is only a rough guide. A thermometer is the reliable check.

Simple three-ingredient pineapple, peaches, and pork tenderloin

Serves: 4
Prep time: 5 to 10 minutes
Cook time: about 25 to 40 minutes (varies by thickness)
Rest time: 3 to 10 minutes
Equipment: oven-safe baking dish (about 9 x 13 inches), instant-read thermometer, foil (optional)

Ingredients (U.S. and Metric)

• 1 pork tenderloin, about 1 to 1 1/2 pounds (450 to 680 g)
• 1 can pineapple chunks with juice, about 20 ounces (about 565 g)
• 1 can sliced or halved peaches with juice, about 15 ounces (about 425 g)

Instructions

1. Heat the oven to 400°F (205°C).
2. Put the pork tenderloin in a baking dish. Pour in the pineapple with its juice and the peaches with their juice. Nudge fruit around the pork so the bottom is mostly in contact with liquid.
3. Roast uncovered until the thickest part of the tenderloin reaches 145°F (63°C), usually 25 to 40 minutes depending on thickness.
4. Remove the dish from the oven. Rest the pork at least 3 minutes before slicing.
5. Slice the pork across the grain. Spoon fruit and pan juices over the top when serving.

Notes that matter with only three ingredients

• Sauce too thin: Some cans contain more liquid than others. If you want a thicker sauce, simmer the pan juices and fruit in a small saucepan for a few minutes after the pork comes out. This keeps the ingredient list the same.
• Fruit getting too soft: If your tenderloin is thick and taking longer, stir the fruit halfway through so the top pieces stay moister.
• Even cooking: If the tenderloin is folded over in the package, straighten it so the thickness is more uniform.

Should you bake it or use a slow cooker?

Baking gives you better texture in the pork and keeps the fruit brighter. A slow cooker works if you want hands-off cooking, but the fruit will be softer and the sauce will taste more cooked.

Slow cooker method (same three ingredients):

• Put pork, pineapple with juice, and peaches with juice in the cooker.
• Cook on low until the pork reaches 145°F (63°C), commonly 2 1/2 to 4 hours depending on your cooker and tenderloin thickness.
• Rest 3 minutes, slice, and spoon fruit and juices over the pork.

Slow cookers vary widely in heat output, so use a thermometer rather than time.

Can you use fresh pineapple and fresh peaches instead?

Yes, but not without changing the “three ingredient” idea in practice. Fresh fruit does not bring the same amount of liquid as canned fruit, so you may need a splash of water to prevent scorching, especially in the oven.

If you still want to keep it close to three ingredients, use very juicy fruit and cover the dish tightly for most of the cooking, then uncover near the end.

What should you serve with it?

Neutral sides work best because the sauce is sweet-tart. Rice, plain potatoes, or a simple green vegetable pair well and keep the plate from tasting overly sweet.

How do you store leftovers safely?

Refrigerate leftovers within 2 hours of cooking (within 1 hour if the room is very hot). [3] Keep cooked pork refrigerated and use it within 3 to 4 days. [2]

For reheating, warm leftovers until steaming hot. If you use a thermometer for leftovers, 165°F (74°C) is a cautious target for reheated dishes. [3]

Endnotes

[1] usda.gov
[2] ask.usda.gov
[3] fsis.usda.gov