When it comes to creating unforgettable dishes, Dad from "Dad Got This" isn't afraid to throw caution to the wind and trust his culinary instincts.
This time, inspired by the holiday vibes of RSVLTS’ Extreme Santa shirt, he embarked on a flavorful adventure that led to the creation of Hawaiian Smoked Pork Tenderloin.
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The dish combines Hawaiian-inspired ingredients with Dad's creative flair to deliver something truly unique. If you've ever wondered whether pork tenderloin could taste like a tropical vacation, this recipe has your answer. Spoiler alert: it’s a resounding yes!
The Perfect Blend of Hawaiian Inspiration
Hawaiian cuisine has a rich heritage, known for its harmonious blend of sweet, savory, and smoky flavors. Drawing from traditional dishes like Kahlua pork and Huli Huli chicken, Dad transformed a humble pork loin into a masterpiece. The fusion process involved wrapping the tenderloin in banana leaves, tenderizing it with a spring-loaded tool that resembles a medieval weapon, and finishing it with a bold, homemade Huli Huli sauce. The result? A dish that’s smoky, tangy, and slightly sweet, offering a little piece of Hawaii with every bite.
What makes the Hawaiian Smoked Pork Tenderloin special is how approachable it is despite its impressive flavor profile. Dad’s recipe keeps things simple, even for those without prior experience cooking Hawaiian-inspired dishes. Plus, using the Ninja Woodfire Grill adds a rich, smoky aroma to the pork, making it taste like it came straight from a traditional imu (underground oven).
The Star Ingredient: The Huli Huli Sauce
The highlight of this dish is undoubtedly the Huli Huli sauce. Crafted from pantry staples like brown sugar, pineapple juice, soy sauce, and ketchup, it’s a symphony of sweet and savory flavors. Dad even adds a pinch of ground mustard and smoked paprika to elevate the sauce to the next level. The addition of fresh garlic and ginger ensures that every bite bursts with tropical zest.
The sauce isn’t just for flavoring; it doubles as a glaze that caramelizes beautifully during the final sear, giving the tenderloin a glossy, golden crust. And yes, that golden crust is as addictive as it sounds.
Why You’ll Love Hawaiian Smoked Pork Tenderloin
If you’re still on the fence about trying this dish, here are three reasons why it’s a must:
- Bold and Balanced Flavors: The combination of smoky pork, tangy pineapple, and savory soy sauce creates a balance that will have your taste buds dancing.
- A Showstopper for Any Occasion: Whether it’s a holiday meal or a summer barbecue, this dish is guaranteed to impress.
- Dad-Level Fun: Watching the recipe come together is as entertaining as it is educational. Dad’s lighthearted approach makes cooking approachable, and his jokes are icing on the cake (or in this case, glaze on the pork).
Bringing Hawaii to Your Kitchen
One of the joys of this recipe is how it captures the essence of Hawaiian cooking without requiring a plane ticket. From the banana-leaf-wrapped pork to the tropical Huli Huli sauce, every element is a nod to the islands. The addition of a quick sear at the end ensures the pork is not only tender but also beautifully caramelized. And if the flavors weren’t enough, the juicy texture of the pork will seal the deal.
Dad’s Hawaiian Smoked Pork Tenderloin is a testament to how creativity in the kitchen can lead to delicious discoveries. With a little inspiration, some daring improvisation, and the help of RSVLTS’ festive Extreme Santa shirt, Dad proves once again that cooking is about fun, flavor, and a touch of genius.
Recipe
Huli-Lua Hawaiian Smoked Pork Tenderloin
Equipment
- Ninja Woodfire
- Elevated Rack
- Ninja Flattop Accessory
- Meat Tenderizer Mallet
- Jaccard meat tenderizer
- Butcher's twine
Ingredients
- 5 lb Pork Tenderloin
- 1 Can Crushed Pineapple
- 1 Can Spam Diced
- 6 Spring Onions Diced
- 5 Cloves of Garlic Minced
- 2 tablespoon Granulated Garlic
- 2 tablespoon Granulated Onion
- 1 teaspoon MSG
- 1 tablespoon Sea Salt
- 1 tablespoon Smoked Paprika
- 2 tablespoon Sesame Oil
- 1 tablespoon Smoked Paprika
- 1 tablespoon Cracked Black Pepper
- 1 tablespoon Soy Sauce
- 1 tablespoon Pink Curing Salt
- 4 Large Banana Leaves
Huli Huli Sauce:
- 3 Cloves Garlic Minced
- 1 tablespoon Sesame Oil
- 1 Can Crushed Pineapple
- ½ Cup Soy Sauce
- ½ Cup Brown Sugar
- ½ Cup Ketchup
- 1 teaspoon Smoked Paprika
- 1 teaspoon Granulated Onion
- 1 teaspoon Grated Ginger
- 1 teaspoon Ground Mustard
- ½ teaspoon Black Pepper
Instructions
- Prepare the Pork Tenderloin: Start by butterflying the pork tenderloin by slicing it lengthwise without cutting all the way through. Tenderize the meat by making small holes all over with a fork or meat tenderizer, then flatten it evenly with a meat mallet to ensure a uniform thickness. Drizzle sesame oil over the inside of the tenderloin, rubbing it in thoroughly, and season with all the dry spices except the pink curing salt. Spread the pineapple chunks, diced Spam, minced garlic, and chopped spring onions evenly across the meat, then drizzle with soy sauce to enhance the flavor.
- Roll and Wrap: Roll the tenderloin tightly into a log and secure it with butcher’s twine. Season the outside with granulated garlic, granulated onion, pink curing salt, and black pepper. Wrap the entire roast in banana leaves, tying it again with twine to hold everything together. Refrigerate the roast for at least 3 hours, or ideally overnight, to allow the flavors to develop.
- Smoke the Pork: When ready to cook, fill your Ninja Woodfire grill with charcoal pellets and insert the flattop and elevated rack, or use the air fry basket if needed. Preheat the smoker to 200°F (93°C) and set the timer for 4 hours. If you have the XL Pro Connect, insert the meat probe and set a target temperature of 120°F (49°C).
- Prepare the Huli Huli Sauce: While the pork is smoking, heat sesame oil in a pan over medium-high heat. Add minced garlic and sauté until it’s fragrant and lightly browned. Stir in the remaining sauce ingredients and mix well. Allow the sauce to simmer for 20-30 minutes, reducing by about one-quarter. Keep it warm until ready to serve.
- Sear the Roast: Once the pork reaches an internal temperature of 120°F (49°C), remove it from the smoker. Carefully unwrap the banana leaves, but leave the inner layer intact to maintain moisture and flavor. Preheat the Woodfire to Grill HI, without adding wood pellets. Once the grill is hot, add bacon fat and sear the roast on all sides until it develops a rich, golden-brown crust. Monitor the roast’s internal temperature and remove it at 135°F (57°C). The roast will carry over to a final temperature of 145°F (63°C).
- Rest and Serve: Allow the pork to rest for 20 minutes to lock in the juices. Once rested, remove the twine and slice the roast into medallions. Serve with the warm Huli Huli sauce for a flavorful, unforgettable dish.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links for Ninja Woodfire Huli-Lua Hawaiian Smoked Pork Tenderloin Recipe:
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