See more
Pineapple Grilled Pork Tenderloin

Pineapple Grilled Pork Tenderloin

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.

Southern Living MAY 2011

  • Yield: Makes 6 servings
  • Hands-on:18 Minutes
  • Total:48 Minutes


  • 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


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.


Go to full version of

Pineapple Grilled Pork Tenderloin recipe