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Marinated Pork Tenderloins

Yield 6 servings.


  • 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

Nutrition Information

  • 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

  1. Combine first 7 ingredients, stirring well.

  2. 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.

  3. 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.

Cook's Notes

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.

Cooking Light Light Cooking for Two