Marinated Pork Tenderloin
|Canned unsweetened pineapple slices||15 Ounce, undrained (1 can)|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger root||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Pork tenderloins||1 1⁄2 Pound (2 pieces, 3/4 pound each)|
|Vegetable cooking spray||1|
Drain pineapple, reserving juice.
Combine reserved juice and next 4 ingredients; set aside.
Trim excess fat from tenderloins.
Place tenderloins in a large, shallow baking dish; pour marinade over tenderloins.
Cover and marinate 24 hours in refrigerator, turning occasionally.
Coat grills rack with cooking spray.
Remove tenderloins from marinade; grill over medium coals 50 to 55 minutes, turning tenderloins occasionally.
Meat is done when meat thermometer inserted in thickest part of tenderloin registers 170°.
Grill pineapple slices 5 minutes or until browned on both sides.
Slice tenderloin, and serve with pineapple slices.