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.
2 (1-lb.) pork tenderloins
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (8-oz.) can pineapple slices in juice
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
How to Make It
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.
Drain pineapple, reserving 1/3 cup juice. Grate zest from limes to equal 1 Tbsp.; squeeze juice from limes to equal 1/3 cup.
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.
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.
Meanwhile, grill pineapple slices 1 to 2 minutes on each side. Serve grilled pineapple and reserved pineapple-marmalade mixture with grilled pork.
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