Asian Grilled Pork Tenderloin with Pineapple
INGREDIENTS
- 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
PREPARATION
Place pork tenderloins in re-sealable 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 140°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.
