Asian Grilled Pork Tenderloin with Pineapple

2 pork tenderloins (12-16 oz. each)
Marinade
1 can (6-oz.) pineapple juice (3/4 cup)
3 tablespoons soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups peeled and cubed fresh pineapple (1-inch pieces)
6 to 8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160°F.

Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.

To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Serves 6 to 8.


12-Inch Long Stainless Steel Skewers, Ring-Tip Handle, 1-Dozen

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