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.

Pork Kebabs with Roasted Squash and Sautéed Greens

• 6 Tbsp. fresh lemon juice (3 lemons)
• 4 Tbsp. extra-virgin olive oil
• 1 Tbsp. chopped fresh thyme leaves
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, cut into 1 1/2-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces
• 10 oz. baby arugula (10 cups)

1. Preheat oven to 400°, with racks in upper and lower thirds.  Soak eight 8-inch wooden skewers in hot water, 15 minutes.  In a large bowl, stir together lemon juice, 3 Tbsp. oil, thyme, and garlic.  Season with salt and pepper.  Add pork, onion, and squash and toss to coat.
2. Thread pork onto skewers and place on a rimmed baking sheet.  Place onion and squash on another rimmed baking sheet.  Place pork on top rack and vegetables on bottom rack and roast until pork is cooked through, about 30 minutes, flipping skewers and stirring vegetables halfway through.  Remove pork and loosely tent with foil; continue roasting vegetables on bottom rack until tender and browned, 10 minutes.  
3. Meanwhile, in a large skillet, heat 1 Tbsp. oil over medium.  Gradually add arugula and cook until just wilted, about 3 minutes; season with salt and pepper.  To serve, divide pork skewers, vegetables and arugula among four plates.