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Asian Grilled Pork Tenderloin with Pineapple



Stuffed Bacon Rolls


  • 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


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.

Yield: 6-8 serving

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