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 degrees 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.
Nutrition Facts
Calories 205 calories; Protein 26 grams; Fat 7 grams; Sodium 577
milligrams; Cholesterol 77 milligrams; Saturated Fat 2 grams;
Carbohydrates 9 grams; Fiber 1 grams |