Huli-Lua Hawaiian Smoked Pork Tenderloin
Take your taste buds on a tropical adventure with Hawaiian Smoked Pork Tenderloin! This dish combines smoky pork with a tangy Huli Huli sauce, inspired by Hawaiian flavors and cooked to perfection.
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Servings: 4
Calories: 1424kcal
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
Calories: 1424kcal | Carbohydrates: 98g | Protein: 136g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 429mg | Sodium: 5417mg | Potassium: 3398mg | Fiber: 7g | Sugar: 75g | Vitamin A: 2467IU | Vitamin C: 34mg | Calcium: 175mg | Iron: 10mg
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