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.

Grilled Chicken Thighs With White Barbecue Sauce

Servings:  5      Hands on:  31 min.     Total Time:  6 hr., 41 min.

• 1 Tbsp. dried thyme
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1 Tbsp. paprika
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 10 skin-on, bone-in chicken thighs (about 3 lb.)
• 1 recipe White Barbecue Sauce (See below)

1. Combine first 7 ingredients until blended.  Rinse chicken, and pat dry; rub seasoning mixture over chicken.  Place chicken in a zip-top plastic freezer bag.  Seal and chill 4 hours.
2. Preheat grill to 350° to 400° (medium-high) heat.  Remove chicken from bag, discarding bag.
3. Grill chicken, covered with grill lid, 8 to 10 minutes each side or until a meat thermometer inserted into thickest portion registers 180°.  Serve with White Barbecue Sauce.

White Barbecue Sauce


Hands on:  10 min.     Total Time:  2 hr., 10 min.


Stir together 1 1/2 cups mayonnaise; 1/4 cup white vinegar; 1 garlic clove, minced; 1 Tbsp. coarse ground pepper; 1 Tbsp. spicy brown mustard; 1 tsp. sugar; 1 tsp. salt; and 2 tsp. horseradish until blended.  Cover and chill 2 to 4 hours.  Store in an airtight container up to 1 week.