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Marinated Pork Tenderloin

chef.tim.lee's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
6

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