Tuesday, June 26, 2012

Pineapple Grilled Pork Tenderloin

A keeper!  We've cooked pork tenderloin many ways.  With this one, my husband, who loves everything says, "This is the best way we've made it!"

Great for summer and make more pineapple than it suggests!!

Pineapple Grilled Pork Tenderloin

2 1 lb pork tenderloin (I only use one for our family of 4)
1 tsp salt
1/2 freshly ground pepper
8 oz can pineapple slices in juice
2 limes
1/4 cup orange marmalade
3 T hoisin sauce
3 T soy sauce
2 garlic cloves, pressed
1 tsp. Dijon mustard
1/2 tsp. ground ginger

Preheat grill 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 T; squeeze juice from limes to equal 1/3 cup. **(My way was to use all the pineapple juice, zest of 1 lime, and juice of 2 limes into saucepan!!  Simplify.)

Bring pineapple juice, lime juice, zest, marmalade, and next 5 ingredients to a boil in saucepan over medium-high heat.  Boil 3-4 minutes or until slightly thickened.  Pour half in bowl to serve with tenderloin.  The saucepan half is to baste with while grilling.

Grill pork 10-12 minutes on each side or until internal temperature reaches 155 degrees.  Baste with remaining glaze mixture, remove from grill, wrap in foil, and let stand 10 minutes.

Meanwhile, grill pineapple slices.  Serve grilled pineapple and reserved marinade with pork.

Great with grilled veggies!  We roasted cauliflower, sweet potato, and zucchini to serve with it.  Yummy!!

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