Pork Tenderloin Hawaiian
|Pork tenderloin||12 Ounce|
|Canned pineapple chunks in juice||8 Ounce, drained (1 Can Reserve 2 Tablespoons Juice)|
|Dry white wine||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Chili sauce||1 Tablespoon|
|Green onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Ginger root slice||1 , smashed|
|Cold water||1 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs)|
1. Place pork tenderloin in baking dish, 10x6x2 inches. Mix pineapple chunks, reserved pineapple juice, wine, soy sauce, chili sauce, salt, onion, garlic and gingerroot; pour over pork. Cover and refrigerate 2 hours, turning once.
2. Remove pork to microwave rack in baking dish; reserve marinade. Brush pork with honey. Cover with waxed paper and microwave on medium (50%) 3 minutes. Rotate dish 1/4 turn. Microwave 3 minutes longer. Turn pork over; rearrange pork in dish and brush with honey. Cover and microwave, rotating baking dish 1/4 turn every 3 minutes, until meat thermometer registers 170°, 5 to 9 minutes. Remove to serving plate.
3. Mix cornstarch and water; stir into marinade. Cover tightly and microwave on high (100%) until thickened and boiling, 2 to 3 minutes. To serve, cut pork diagonally into 1/4-inch slices. Serve pork and pineapple sauce over rice.