When it comes to creating memorable dishes, Dad from “Dad Got This” follows his instincts and isn’t afraid to experiment.
This time, inspired by the festive vibes of RSVLTS’ Extreme Santa shirt, he set out to create Hawaiian Smoked Pork Tenderloin, blending tropical flavors with smoky barbecue technique.
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The recipe fuses Hawaiian influences—think Huli Huli and Kahlua-style flavors—with simple, approachable techniques. If you’ve ever wondered whether pork tenderloin can evoke a tropical getaway, this dish answers with a satisfying yes: smoky, sweet, tangy, and tender.
The Hawaiian Inspiration
Hawaiian cuisine balances sweet, savory, and smoky elements. Drawing from that tradition, Dad took a pork tenderloin, wrapped it in banana leaves to lock in moisture, tenderized and seasoned it, and finished it with a bold homemade Huli Huli sauce. The result is a tender roast with a glossy, caramelized crust and bright tropical notes from pineapple, ginger, and garlic.
Despite its layered flavors, this recipe remains accessible. Using a smoker or a Ninja Woodfire grill gives the pork a deep smoke profile similar to cooking in an imu (a traditional underground oven), while straightforward prep keeps the process friendly for home cooks.
The Huli Huli Sauce
The Huli Huli sauce is the heart of the dish. It combines pantry staples—brown sugar, crushed pineapple, soy sauce, and ketchup—balanced with sesame oil, smoked paprika, ground mustard, ginger, and garlic. The sauce reduces into a glossy glaze that caramelizes during the final sear, creating a sweet-savory finish that complements the smoky pork.
Why Try This Recipe
Here are key reasons to make Hawaiian Smoked Pork Tenderloin:
- Balanced, bold flavor: Smokiness from the grill, tang from soy and pineapple, and sweetness from brown sugar work together harmoniously.
- Impressive yet approachable: It looks and tastes like a showstopper but involves familiar ingredients and simple steps.
- Fun to make: The prep and cooking process is satisfying, and the final sear delivers great texture and color.
Bringing Island Flavor Home
This recipe lets you recreate a slice of Hawaii in your kitchen or backyard. Banana leaves, a flavorful stuffing, and a rich Huli Huli glaze combine with low-and-slow smoking and a final high-heat sear to produce tender medallions with vibrant tropical character.
Dad’s Hawaiian Smoked Pork Tenderloin shows how creativity in the kitchen—paired with a few well-chosen techniques—can produce an unforgettable meal.
Recipe
Huli-Lua Hawaiian Smoked Pork Tenderloin
Equipment
- Ninja Woodfire
- Elevated Rack
- Ninja Flattop Accessory
- Meat Tenderizer Mallet or Jaccard
- Butcher’s twine
Ingredients
- 5 lb Pork Tenderloin
- 1 can Crushed Pineapple
- 1 can Spam, diced
- 6 spring onions, diced
- 5 cloves garlic, minced
- 2 tbsp granulated garlic
- 2 tbsp granulated onion
- 1 tsp MSG (optional)
- 1 tbsp sea salt
- 1 tbsp smoked paprika
- 2 tbsp sesame oil
- 1 tbsp cracked black pepper
- 1 tbsp soy sauce
- 1 tbsp pink curing salt
- 4 large banana leaves
Huli Huli Sauce:
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 can crushed pineapple
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 tsp smoked paprika
- 1 tsp granulated onion
- 1 tsp grated ginger
- 1 tsp ground mustard
- 1/2 tsp black pepper
Instructions
- Prepare the pork: Butterfly the tenderloin lengthwise without cutting through, then tenderize by making small holes with a fork or Jaccard and flattening gently with a mallet for even thickness. Rub sesame oil inside and season with the dry spices (except pink curing salt). Spread pineapple, diced Spam, minced garlic, and spring onions across the meat, then drizzle with soy sauce.
- Roll and wrap: Roll the tenderloin tightly into a log and secure with butcher’s twine. Season the outside with granulated garlic, granulated onion, pink curing salt, and black pepper. Wrap the roast in banana leaves and tie again. Refrigerate for at least 3 hours or overnight to develop flavor.
- Smoke the pork: Preheat your smoker or Ninja Woodfire to 200°F (93°C). Place the roast on an elevated rack or basket and smoke for about 4 hours, or until the internal temperature reaches about 120°F (49°C).
- Make the Huli Huli sauce: While the pork smokes, heat sesame oil in a pan over medium-high heat. Sauté the garlic until fragrant, then add crushed pineapple, soy sauce, brown sugar, ketchup, smoked paprika, onion powder, ginger, ground mustard, and black pepper. Simmer 20–30 minutes until slightly reduced and glossy. Keep warm.
- Sear the roast: When the pork reaches 120°F, remove from the smoker and carefully unwrap the outer banana leaves, leaving an inner layer if desired. Increase the grill to high and sear the roast on all sides in a bit of bacon fat or oil until a golden crust forms. Pull the roast at 135°F (57°C); it will carry over to about 145°F (63°C).
- Rest and serve: Let the roast rest 20 minutes, remove the twine, and slice into medallions. Serve with warm Huli Huli sauce.
Video
Nutrition
Carbohydrates: 98 g |
Protein: 136 g |
Fat: 54 g
Ingredient and Equipment Notes
Want to recreate Dad’s setup? Use a smoker or a woodfire-style grill for best results. Banana leaves help retain moisture and add subtle aroma—foil can be substituted if needed. Adjust spice and sugar levels to taste.
Dad on YouTube
Find more cooking videos and how-tos on Dad’s YouTube channel for step-by-step guidance and inspiration.