Sunday, February 12, 2012

Pineapple Grilled Pork Tenderloin

Servings:  6  Hands-on time:  18 min  Total time:  48 min

  • 2 (1 lb.) pork tenderloins
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 8 oz. can pineapple slices in juice
  • 2 limes
  • 1/4 cup orange marmalade
  • 3 Tbsp. hoisin sauce
  • 3 Tbsp. soy sauce
  • 2 garlic cloves, pressed
  • 1 tsp. Dijon mustard
  • 1/2 tsp. ground ginger
  1. Preheat grill to 350° to 400° (med-hi) 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 equal to 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.

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