- 1/2 cup unsweetened pineapple juice
- 3 tablespoons minced onion
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon peeled, minced gingerroot
- 2 cloves garlic, minced
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground red pepper
- 2 (3/4-pound) pork tenderloins
- Vegetable cooking spray
- calories 168
- caloriesfromfat 24 %
- fat 4.5 g
- satfat 1.5 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 26 g
- carbohydrate 3.8 g
- fiber 0.0 g
- cholesterol 83 mg
- iron 0.0 mg
- sodium 191 mg
- calcium 0.0 mg
How to Make It
Combine first 7 ingredients, stirring well.
Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloins; seal bag, and shake until meat is well coated. Marinate in refrigerator 24 hours, turning bag occasionally.
Remove tenderloins from marinade. Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 20 to 25 minutes or until meat thermometer registers 160°, turning frequently and basting with reserved marinade. Let pork stand 10 minutes. Cut diagonally across grain into thin slices.
To Freeze: Cut raw tenderloins crosswise into 3 (8-ounce) portions; place in 3 labeled heavy-duty, zip-top plastic bags. Pour 1/4 cup marinade into each bag; seal bags, and shake until meat is well coated. Freeze up to 3 months. To Serve Two: Thaw 1 (8-ounce) bag in refrigerator 24 hours. (Do not marinate further after thawing.) Follow grilling instructions above.