Pineapple Grilled Pork Tenderloin

Southern Living
Easy side: Cube 2 large sweet potatoes (about 2 lb.), and toss with 2 Tbsp. olive oil. Bake at 425° for 25 minutes. Remove from oven, and toss with 1 tsp. salt and 1/2 tsp. pepper.
Makes 6 servings


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2 (1-lb.) pork tenderloins
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (8-oz.) can pineapple slices in juice
2 limes
1/4 cup orange marmalade
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 teaspoon ground ginger


Hands-on: 18 Minutes
Total: 48 Minutes

1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Sprinkle pork with salt and pepper.

2. Drain pineapple, reserving 1/3 cup juice. Grate zest from limes to equal 1 Tbsp.; squeeze juice from limes to equal 1/3 cup.

3. Bring reserved pineapple juice, lime juice, zest, marmalade, and next 5 ingredients to a boil in a saucepan over medium-high heat. Boil 3 to 4 minutes or until slightly thickened. Reserve half of mixture in a bowl.

4. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°, basting with remaining half of pineapple mixture. Remove from grill; cover with aluminum foil, and let stand 10 minutes.

5. Meanwhile, grill pineapple slices 1 to 2 minutes on each side. Serve grilled pineapple and reserved pineapple-marmalade mixture with grilled pork.

Created date

April 2011