When it comes to pork dishes, we often think of classics like roast pork or pork chops. But if you're looking to elevate your pork game and really impress, this Hasselback Pork Tenderloin might just become your new favorite.
This recipe combines the tenderness of pork tenderloin with the stunning presentation of Hasselback-style cooking, making it a dish that's not only delicious but visually appealing as well.
The sweetness of pineapple with barbecue sauce makes an amazing combination of flavors in every bite of tender pork. And you can get it on the table in under an hour – dinner perfection!
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Why You Will Love This Recipe
Pork tenderloin is known for its tenderness, and this recipe enhances it even further by allowing the flavors to penetrate deeply into the meat. Those additional flavors are pineapple, BBQ sauce, onion and bacon. Slices of jalapeno add a little extra punch of flavor to make this a meal to remember.
Ingredients Needed
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to Make Hasselback Pork Tenderloin
To prep, preheat the oven to 425F. Drain the pineapple slices and reserve the juice. Cut the pineapple slices into fourths. Mix 3 tablespoons of the reserved juice with barbecue sauce in a small bowl. Set aside.
If you like crispy bacon, pre-cook it slightly. I like to microwave it for about 90 to 120 seconds, just enough so it begins to cook but is not crisp. Cut the bacon into pieces slightly longer than the width of the pork tenderloin. I use center-cut bacon and this is usually about 3 segments per slice.
Place the pork tenderloin flat on a cutting board. Make parallel incisions across the tenderloin, about an inch apart, but not cutting all the way through. Try to leave about a third of an inch on the bottom to hold the meat together.
💭Top tip: To make slicing easier, you can place chopsticks or wooden spoons alongside the pork tenderloin while making the cuts. This prevents you from cutting all the way through.
Mix the seasoning (salt, pepper, paprika) and evenly pour it along the length of the pork. Rub the seasoning into the pockets and all along the exterior of the meat. Place the meat on a baking sheet or a 9x13 pan. (I line the pan with foil for easier clean up)
In each pocket, place a slice of onion, pineapple, and bacon. I find it easiest to line these up first, then add to the pocket as a group.
Spoon most of the barbecue sauce mixture over the length of the tenderloin, then dot the top with slices of jalapeno pepper.
Bake
Bake, uncovered, for 22 to 25 minutes. The internal temperature of the pork should be at least 145F.
Remove the meat from the oven, cover loosely with foil and let the meat rest for 5 minutes before serving.
Slice and serve with additional sauce and bacon bits as desired.
Serving Suggestions
Pork Tenderloin pairs wonderfully with a variety of side dishes. Here are some serving suggestions:
Vegetables: make your favorite veggie for a terrific side. Brussels sprouts and carrots or air fryer broccoli are both favorites I return to again and again.
Salad: I love a simple salad with oil and vinegar dressing, but a broccoli-kale salad or spaghetti squash salad are also fantastic choices.
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain the meat’s tenderness.
Recipe FAQs
Hasselback is a cooking technique in which the food is sliced but not all the way through, then toppings are added per preference. It's a way of creating more surface area for flavors and creating additional texture. The name comes from its point of origin: the Hasselbacken restaurant in Djurgarden, Stockholm.
While pork tenderloin is the best choice for this recipe due to its shape and tenderness, you can experiment with other cuts like pork loin, but the cooking time may vary. Use a meat thermometer and cook to 145F internal temperature.
You can prepare the pork up to the point of stuffing and refrigerate it, covered, until you're ready to bake it. This allows for easier planning when time is limited.
📖 Recipe
Hasselback Pork Tenderloin with Pineapple
Ingredients
- 1 pound pork tenderloin
- 3 -4 slices bacon
- ½ red onion cut lengthwise
- 6 ounces pineapple slices in juice
- 1 jalapeno
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ⅓ cup BBQ sauce
- Green onions optional for garnish
Instructions
- Preheat oven to 425F. Line a baking sheet or pan with foil.
- Drain the pineapple slices and reserve the juice. Cut slices into 3 or 4 pieces.6 ounces pineapple slices
- Mix the barbecue sauce with 3 tablespoons of reserved pineapple juice. Set aside.⅓ cup BBQ sauce
- Cut the onion in thin (up to ¼ inch) slices, resembling half-moon shapes.½ red onion
- Precook the bacon slightly. I like to microwave for up to 2 minutes. The bacon will not be fully cooked, just about half there. Cut the bacon into 3 or 4 pieces, each about 2 inches long.3 -4 slices bacon
- Place the tenderloin flat on a cutting board and cut parallel slices across the meat, about an inch apart. Do not cut all the way through the meat, leave about ⅓ inch intact to hold the tenderloin together. *1 pound pork tenderloin
- Mix the salt, pepper, and paprika in a small bowl. Pour evenly along the length of the tenderloin. Rub the seasoning evenly around the meat and into the cut pockets. Place tenderloin in the prepared pan.1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika
- Take one slice of onion and stack it with a piece of bacon and pineapple. Place in one of the pockets in the tenderloin. Repeat with the remaining ingredients until all the pockets are filled.
- Spoon about 6 tablespoons of the sauce evenly over the top of the prepared tenderloin. Top with thin slices of jalapeno pepper.1 jalapeno
- If you have some remaining pineapple, you can also add this to the top of the tenderloin.
- Bake, uncovered, in the preheated oven for 22 to 25 minutes. The internal temperature of the meat will be at least 145F when done.
- Remove the tenderloin from the oven, cover loosely with foil and rest for 5 minutes before serving.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Kylie
This was a huge hit with my teenagers! They loved how it was sliced like Hasselback potatoes and we had no leftovers!
Sula
When teenagers are happy I count that as a big hit!
Rachna
I love hasselback potatoes and this hasselback pork was super fun to do and delicious too. My son absolutely loved it.
Sula
So glad you enjoyed it, thank you for the kind review!
Jessa
I can't believe my whole family didn't left me a crumb after cooking this recipe. They even dared to ask for more....Kidding aside, 10/10!!!
Sula
LOL excellent! For big eaters, you might want to make 2 tenderloins!
Yuko
This was incredible! My husband works at a pork processing plant and gets great staff discounts on pork so I am always looking for fun and new ways to prepare it. We have found a new winner! Thanks.
Sula
This is an excellent way to serve pork in a different way - enjoy!
Jennifer Osborn
Loved does Hasselbeck pork dish. I’ve only ever made a hasselback potatoes before. I’m thinking of serving it for Christmas Eve dinner I liked it so much.
Sula
It would be perfect for a holiday dinner! Easy and fast, yet it still has that little bit of "extra" quality. Enjoy!