Hasselback Pork Tenderloin

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!

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.

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Hasselback Pork Tenderloin with Pineapple

Hasselback Pork Tenderloin. Juicy, tender, and visually stunning – a must-try recipe!

Prep Time10 minutes mins

Cook Time25 minutes mins

Resting time5 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Servings: 3

Calories: 373kcal

Author: Sula

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

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.

If you don't pre-cook the bacon but still want it more crispy, at the end of the cooking time turn the oven to Broil, then place the tenderloin under the broiler for 2 to 3 minutes to brown the bacon.

Nutrition

Calories: 373kcal | Carbohydrates: 25g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1329mg | Potassium: 840mg | Fiber: 2g | Sugar: 20g | Vitamin A: 492IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.