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Hawaiian Pork Tenderloin cooked in Banana Leaves

This pork roast is such a delicious and easy way to serve pork you really don't need a luau to make it.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 Pork Shoulder (large shoulder)
  • 3 tbsp Olive Oil
  • 2 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Onion Powder
  • 1 tsp Garlic Powder
  • Brown Sugar (for packing on meat; either light or dark sugar is fine whatever you prefer or have on hand)
  • 1 can Crushed Pineapple (large can)
  • 1 package Non-Edible Banana Leaves

Instructions
 

  • Clean, rinse and butterfly Pork Shoulder. Rub pork with Olive Oil.
  • Coat pork with Salt, Black Pepper, Onion Powder, Garlic Powder.
  • Line roasting pan with Non-Edible Banana Leaves and place pork in roasting pan and pack on a ¼" thick coating of Brown Sugar.
  • Drain liquid from Crushed Pineapple can and top sugar coating with crushed pineapple. Put pineapple juice in roasting pan with pork.
  • Bake in 350℉ oven for approximately 1½-2 hours. Internal temp should read 165℉. The crust on this roast will be browned and crispy. Let rest for 20 minutes before slicing.
Keyword Banana, Hawaiian, Leaves, Pork, Tenderloin