Thursday, October 31, 2013

Pineapple grilled Pork Tenderloin

When you use a pork tenderloin there is absolutely no waste!  I use them often especially when I decide to grill.  They cook quickly and if you enjoy a nice tender mouthful of pork, the tenderloin cut is a good choice.  Here is a wonderful recipe to use with your pork tenderloin.

An old favorite is linked below!  Happy Cooking!! :)

Here's the link to the Pork with Peach Salsa!

http://iliketobakeandcook.blogspot.com/2011/08/our-sunday-dinner-grilled-pork.html 

 ***Suggested Side dish recipe on bottom of page. 

Happy Grilling!




6/17/12


M.J.

2 lb. pork tenderloin (2 in package)
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can pineapple slices in juice
2 limes
1/4 cup orange marmalade
3 T. hoisin sauce
3 T. soy sauce
3 cloves garlic minced
1 tsp. Dijon mustard
1/2 tsp. ground ginger

Preheat grill to 350 to 400 degrees

Remove thin layer of skin from tenderloin 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.

Bring reserved pineapple juice, lime juice, zest, marmalade and next 5 ingredients to a boil in a saucepan over medium heat.  Boil 3 to 4 minutes or until slightly thickened.  Reserve half of mixture in a bowl.

Grill pork, covered with a grill lid, 10 to 12 minutes on each side or until meat thermometer reads 155degrees, basting with remaining half of pineapple mixture.  Remove from grill; cover with aluminum foil, and let stand 10 minutes.

Meanwhile grill pineapples slices for 1 to 2 minutes each side.  Serve grilled pineapple with reserved pineapple/marmalade mixture over grilled pork.

***Note:  As a side:  Wash 2 sweet potatoes and cube.  Toss with 2 T. olive oil.  Bake 425 degrees for 25 minutes.  Remove from oven toss with salt and pepper.  Serve with pork

5/11 Southern Living
Post a Comment