Herb-Crusted Pork With Pineapple Sauce

Oxmoor House
6 servings (3 ounces pork and 2 tablespoons sauce)


+ Add To Shopping List
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 (3/4-pound) pork tenderloins, trimmed
Cooking spray
1 1/2 cups pineapple juice
4 teaspoons cornstarch
2 tablespoons spicy brown mustard


Prepare grill.

Combine first 5 ingredients in a small bowl. Rub mixture over pork. Insert a meat thermometer into thickest part of tenderloin, if desired.

Place tenderloins on grill rack coated with cooking spray; cover and grill 20 minutes or until meat thermometer registers 160°, turning occasionally.

Combine pineapple juice, cornstarch, and mustard in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook, stirring constantly, 2 minutes or until thick.

Let pork stand 10 minutes before cutting into thin slices; serve pork with pineapple sauce.

Created date

March 2010

Nutritional Information

Calories 193
Fat 4.3 g
Satfat 1.4 g
Protein 24.6 g
Carbohydrate 11.9 g
Cholesterol 67 mg
Iron 1.8 mg
Sodium 322 mg
Caloriesfromfat 21 %
Fiber 1.1 g
Calcium 31 mg