Fustini's Oils and Vinegars
Hawaiian Ginger Pork

Add To Favorites

Hawaiian Ginger Pork


This recipe does not have any reviews yet   be the first to write one

Hawaiian Ginger Pork

Submitted by Jill Bakewell



  • 3 tablespoons Fustini's Blood Orange olive oil
  • 3/4 pound trimmed pork tenderloin, sliced 1/2 inch thick
  • 1 20-oz can pineapple chunks in juice, drain juice, but reserve
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 1/4 cup Fustini's Ginger and Honey balsamic
  • 2 medium carrots, peeled and sliced diagonally into 1/4-inch slices
  • 1 medium green pepper, seeded and cut into 1-inch pieces
  • 1 tablespoon corn starch
  • 2 cups cooked rice or chow mein noodles


Make the rice while the pork is cooking. For added flavor to the rice, add 1 tablespoon of Blood Orange olive oil and 2 tablespoons of Ginger and Honey balsamic.


Step 1. 

In a large skillet, heat 2 tablespoons of Blood Orange olive oil over medium-high heat.  Add pork slices and cook 2-3 minutes on each side or until browned.  Remove pork from the pan.

Step 2. 

To the same pan, whisk in 1/4 cup of reserved pineapple juice, ginger, brown sugar and Ginger & Honey balsamic, blending well.  Stir in carrots and pork, turning to coat well. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until carrots are tender.  Add green pepper and pineapple chunks to the pan.  Cover and simmer 5 minutes.

Step 3. 

In a small bowl, stir cornstarch into the remaining 1/2 cup of pineapple juice until dissolved.  Gradually add mixture to the pan and cook over medium-high heat until sauce has thickened, about 3 minutes.  Serve over cooked rice or chow mein noodles.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More