Source: National Pork Board

A flavorful pineapple accent to grilled, marinated pork tenderloin.

Servings

24 oz pork tenderloin (up to 32 ounces)
2 cup fresh diced pineapple (1-inch pieces)

Marinade Ingredients
0.75 cup pineapple juice (1-6 ounce can)
3 tbsp low sodium soy sauce
2 tbsp minced garlic
2 tbsp fresh ginger root , peeled and minced
1.5 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
0.5 tsp black pepper , ground

1 Place pork tenderloins in resealable plastic bag and set aside.
2 In small bowl, combine marinade ingredients, pour over pork, seal bag, and refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
3 Preheat grill to medium hot.
4 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 160 degrees.
5 Meanwhile, place the pineapple chunks on skewers, place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
6 To serve, slice pork into 1/2 inch slices (medallions) and serve with grilled pineapple.

6-8 wooden or metal skewers. If using wooden skewers, soak in water for 30 minutes prior to use. Important Note: The marinade in this recipe is incorporated into the nutritional analysis. Since most of this is discarded, the Nutrition Facts are not exactly accurate, especially for sodium.