Authentic Woodfire Huli-Lua Hawaiian Smoked Pork Tenderloin

In the culinary world, some chefs follow recipes meticulously, while others, like Dad from “Dad Got This,” embrace intuition and creativity. It’s this adventurous spirit that transforms everyday ingredients into extraordinary meals, proving that a dash of daring can lead to truly unforgettable flavors. This particular culinary journey, inspired by the festive “Extreme Santa” shirt from RSVLTS, led to a mouth-watering creation that brings the vibrant tastes of the Pacific islands right to your dinner table: the Hawaiian Smoked Pork Tenderloin.

Huli-Lua Pork Tenderloin, a delicious Hawaiian smoked pork tenderloin recipe. — Succulent Huli-Lua Hawaiian Smoked Pork Tenderloin

This dish is a testament to the magic that happens when traditional Hawaiian-inspired ingredients meet Dad’s innovative cooking style. If you’ve ever dreamed of a tropical escape for your taste buds, this recipe promises just that. The answer to whether pork tenderloin can transport you to a Hawaiian paradise is a resounding YES! Prepare to embark on a flavor journey that is both exotic and comforting.

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Contents

The Allure of Hawaiian Flavors: A Culinary Journey

Hawaiian cuisine is a captivating tapestry woven from indigenous traditions, Polynesian influences, and a fusion of Asian and European flavors brought by immigrants. It’s renowned for its ability to balance sweet, savory, and smoky elements in dishes that evoke the very spirit of the islands. Our Hawaiian Smoked Pork Tenderloin draws deep inspiration from this rich heritage, reimagining classics like the slow-cooked Kalua pork and the deliciously grilled Huli Huli chicken into a modern masterpiece perfect for your home.

The transformation of a simple pork tenderloin into this tropical sensation begins with embracing these authentic influences. Kalua pork, traditionally cooked in an imu (underground oven), imparts an unparalleled smokiness and tenderness. Dad replicates this essence using a modern marvel: the Ninja Woodfire Grill, which infuses the meat with a rich, deep smoke flavor. The tenderloin is then wrapped in banana leaves, a time-honored technique that helps lock in moisture and impart a subtle, earthy aroma reminiscent of traditional island cooking. The ingenious use of a spring-loaded meat tenderizer, humorously likened to a “medieval weapon,” ensures maximum tenderness and absorption of flavors, making every bite incredibly succulent. This meticulous preparation, combined with the bold Huli Huli glaze, delivers a symphony of tastes that truly embodies the spirit of Hawaii.

What makes this Hawaiian Smoked Pork Tenderloin so remarkable is its impressive flavor profile achieved through surprisingly approachable methods. You don’t need years of culinary experience or a flight to Honolulu to recreate these authentic flavors. Dad’s recipe simplifies complex techniques, making it accessible for home cooks eager to explore Hawaiian-inspired dishes. The Ninja Woodfire Grill, a versatile outdoor cooking appliance, plays a crucial role in achieving that authentic smoky taste, mimicking the slow-cooked perfection of a traditional imu without the need for digging a pit in your backyard. This innovative approach allows you to capture the magic of Hawaiian barbecue with ease and confidence.

Crafting the Perfect Smoked Pork Tenderloin: Techniques for Tenderness and Flavor

Pork tenderloin is an exceptional cut of meat known for its lean texture and inherent tenderness, making it a fantastic canvas for bold flavors. To elevate this cut for our Huli-Lua Hawaiian Smoked Pork Tenderloin, Dad employs several key techniques. The first step involves butterflying the tenderloin, which means slicing it lengthwise almost all the way through, then opening it up like a book. This increases the surface area, allowing for better seasoning penetration and a more even cooking experience.

Next comes the tenderizing. Using a Jaccard meat tenderizer or even a simple fork, Dad creates small punctures across the meat. This isn’t just about making the pork softer; it’s about creating channels for the marinades and seasonings to deeply permeate the muscle fibers, infusing every part of the tenderloin with flavor. Following this, the meat is flattened with a mallet to achieve a uniform thickness, ensuring that it cooks evenly and remains consistently tender throughout. These preparatory steps are crucial for achieving the melt-in-your-mouth texture that defines this dish.

The flavor infusion begins with a drizzle of sesame oil, rubbed generously over the butterflied meat, followed by a carefully selected blend of dry spices, including granulated garlic, granulated onion, sea salt, and smoked paprika. These spices lay the groundwork for a rich, aromatic base. Then, the tenderloin is loaded with vibrant ingredients: crushed pineapple, diced Spam (a Hawaiian staple offering savory depth), minced fresh garlic, and chopped spring onions. A splash of soy sauce ties these internal flavors together, adding a salty, umami kick. After rolling the tenderloin into a tight log and securing it with butcher’s twine, it’s seasoned externally with pink curing salt and black pepper before being lovingly wrapped in banana leaves. These leaves not only add a subtle, fragrant layer but also act as a protective barrier, keeping the pork incredibly moist during the smoking process. This careful preparation ensures that from the inside out, the pork tenderloin is bursting with authentic Hawaiian taste.

The Magic of Huli Huli Sauce: A Symphony of Sweet and Savory

No Hawaiian Smoked Pork Tenderloin would be complete without its crowning glory: the homemade Huli Huli sauce. This iconic Hawaiian barbecue sauce is more than just a condiment; it’s a flavor powerhouse that perfectly complements the smoky pork, delivering a captivating blend of sweet, tangy, and savory notes. Dad’s recipe for this sauce is a masterclass in balance, using pantry staples to create an unforgettable taste experience.

The foundation of the Huli Huli sauce is a harmonious mix of brown sugar, pineapple juice, soy sauce, and ketchup. Brown sugar provides a deep, molasses-rich sweetness, while pineapple juice introduces a bright, tropical tang that cuts through the richness of the pork. Soy sauce brings its essential umami and savory depth, and ketchup adds a familiar, slightly acidic sweetness. But Dad doesn’t stop there; he elevates the sauce with thoughtful additions that deepen its complexity. A pinch of ground mustard adds a subtle sharp undertone, and smoked paprika echoes the smoky flavors of the grill, creating a cohesive taste profile. The inclusion of fresh minced garlic and grated ginger ensures that every spoonful bursts with aromatic zest, evoking the warmth and vibrancy of the islands. This blend of ingredients simmered to perfection creates a glaze that is both robust and refined.

The Huli Huli sauce serves a dual purpose in this recipe. Beyond flavoring the pork, it acts as a phenomenal glaze that caramelizes beautifully during the final searing stage. As the pork hits the hot grill, the sugars in the sauce melt and char, forming a glossy, irresistible golden crust that is as visually appealing as it is delicious. This caramelized exterior not only adds another layer of texture but also locks in the juicy tenderness of the pork. The addictive quality of this golden crust is undeniable, transforming each medallion of Huli-Lua Hawaiian Smoked Pork Tenderloin into a truly extraordinary culinary delight.

Why This Recipe is a Must-Try: Three Irresistible Reasons

If you’re contemplating whether to add this Hawaiian Smoked Pork Tenderloin to your cooking repertoire, let these three compelling reasons sway your decision. This isn’t just another pork recipe; it’s an experience waiting to happen.

Bold and Balanced Flavors: The intricate layering of flavors in this dish is simply remarkable. The deep smokiness of the pork, achieved through the Ninja Woodfire Grill, intertwines seamlessly with the vibrant tang of pineapple and the savory depth of soy sauce from the Huli Huli sauce. Each bite offers a perfect equilibrium of sweet, savory, and smoky, creating a dynamic taste profile that will have your taste buds dancing with delight. It’s an adventure for your palate, promising complexity without being overwhelming.
A Showstopper for Any Occasion: Whether you’re planning a festive holiday feast, a casual summer barbecue, or simply want to impress guests at your next dinner party, this Huli-Lua Hawaiian Smoked Pork Tenderloin is guaranteed to be the star of the show. Its unique presentation, from the banana leaf wrapping to the beautifully caramelized glaze, makes it an instant conversation starter. Beyond its visual appeal, the exceptional flavor ensures that your culinary efforts will be remembered long after the meal is over. It’s an impressive dish that looks and tastes like you spent hours slaving away, when in reality, Dad’s recipe makes it entirely manageable.
Dad-Level Fun and Approachability: One of the greatest joys of “Dad Got This” recipes is the sheer fun and accessibility they offer. Watching this recipe come together, either through the detailed instructions or Dad’s entertaining videos, is as educational as it is amusing. His lighthearted approach to cooking demystifies complex techniques and encourages home cooks of all skill levels to get creative in the kitchen. His signature jokes and playful attitude add an extra layer of enjoyment, making the entire cooking process a delightful experience. It’s not just about the food; it’s about the joy of creating something delicious with a smile.

Bringing the Luau Home: Tips and Tricks for Perfect Pork

Creating Dad’s Hawaiian Smoked Pork Tenderloin is an exciting culinary journey, and with a few additional tips, you can ensure your dish reaches its full potential. The goal is to capture the essence of a traditional Hawaiian luau, bringing those authentic island vibes straight to your kitchen.

**Embrace the Banana Leaves:** Don’t skip the banana leaf wrapping! While they add a subtle flavor, their primary role is to act as a natural steaming pouch during the initial smoking process. This keeps the pork incredibly moist and tender, mimicking the effect of an underground imu. If fresh banana leaves are hard to find, frozen ones are often available in Asian or specialty grocery stores.

**Temperature Control is Key:** The Ninja Woodfire Grill provides excellent temperature control, which is vital for smoking. Maintain a consistent low temperature (around 200°F / 93°C) for the initial smoke. For the final sear, crank up the heat to high. An accurate meat thermometer is your best friend here. Aim for an internal temperature of 120°F (49°C) before searing, and remove the pork from the grill at 135°F (57°C). Remember, the meat will continue to cook and rise to its final delicious temperature of 145°F (63°C) during the resting period.

**The Importance of Resting:** After searing, allowing the pork to rest for at least 20 minutes is non-negotiable. This crucial step allows the muscle fibers to relax and reabsorb the juices, resulting in a significantly more tender and flavorful finished product. Slicing too early will cause precious juices to run out, leaving you with drier meat.

**Serving Suggestions for a Full Hawaiian Experience:** To complete your Hawaiian feast, consider pairing your Huli-Lua Hawaiian Smoked Pork Tenderloin with traditional sides. Classic sticky white rice is a must, perfectly soaking up any extra Huli Huli sauce. A simple macaroni salad (Hawaiian style, often with a creamy, slightly sweet dressing), grilled pineapple spears for extra tropical sweetness, or a fresh green salad with a citrus vinaigrette would also complement the rich flavors beautifully. Garnish with fresh chopped green onions for a pop of color and freshness.

Dad’s Hawaiian Smoked Pork Tenderloin is more than just a recipe; it’s an invitation to explore, experiment, and enjoy the art of cooking. With a little inspiration, some daring improvisation, and perhaps the festive spirit ignited by an RSVLTS shirt, Dad consistently proves that the kitchen is a place for fun, incredible flavor, and a touch of culinary genius. So, roll up your sleeves, fire up your grill, and prepare to bring a taste of Hawaii home!

Recipe

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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Course: Main Course

Cuisine: Hawaiian

Keyword: Ninja Woodfire

Prep Time: 20 minutes

Cook Time: 4 hours

Resting Time: 30 minutes

Total Time: 4 hours 50 minutes

Servings: 4

Calories: 1424 kcal

Author: Dad

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 Tablespoons Granulated Garlic
2 Tablespoons Granulated Onion
1 Teaspoon MSG
1 Tablespoon Sea Salt
1 Tablespoon Smoked Paprika
2 Tablespoons Sesame Oil
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 internal 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.

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Essential Ingredient and Equipment Links for Ninja Woodfire Huli-Lua Hawaiian Smoked Pork Tenderloin

Curious about Dad’s stylish shirt that inspired this tropical masterpiece? Or perhaps you’re ready to upgrade your outdoor cooking game to achieve that perfect smoky flavor? Here are some recommended links to help you gather everything you need to create your own unforgettable Hawaiian Smoked Pork Tenderloin.

Like Dad’s Shirt? Check out: RSVLTS.com

Elevate Your Smoking Experience with the Ninja Woodfire Pro Connect Outdoor Grill:
(Use Dad’s Affiliate Link to support our culinary adventures!): https://ninjakitchen.pxf.io/k0JNLN

Enhance Your Ninja Woodfire Grill with these Accessories:
Ninja Woodfire Grill Griddle: https://amzn.to/3S2Dpnd
Raised Grates for Ninja Woodfire: https://amzn.to/3LjweU2

(Please note: These are affiliate links. Purchasing through them may provide a small commission to support “Dad Got This” at no extra cost to you.)

Discover More Culinary Adventures on Dad’s YouTube Channel!

If you enjoyed learning about the Hawaiian Smoked Pork Tenderloin and want to dive deeper into Dad’s world of innovative cooking, his YouTube channel is the place to be. You’ll find a wide array of cooking videos, helpful tips, and engaging food-related content designed to inspire and entertain home cooks of all levels. From grilling masterpieces to everyday meal hacks, Dad shares his passion for food with a unique blend of expertise and humor. Don’t miss out on his latest creations and cooking insights!