Wednesday, April 24, 2013

Asian Grilled Pork Tenderloin with Pineapple

2 lb raw lean pork tenderloin (two 16 oz tenderloins)
6 oz canned pineapple juice
3 Tbsp reduced-sodium soy sauce
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1 1/2 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1/2 tsp black pepper, freshly ground
2 cups fresh pineapple, peeled cubed (1-inch pieces)
8 medium wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes before use to prevent burning)

Place pork tenderloins in a large resealable plastic bag; set aside.
In a small bowl, combine pineapple juice, soy sauce, garlic, ginger, salt, cumin, chili powder and pepper; 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 discard marinade. Grill pork, covered, until a thermometer inserted in center of tenderloin reaches 145°F, about 10 minutes per side, followed by a 3-minute rest time.
Meanwhile, thread 1/4 cup pineapple chunks on each skewer; place on grill during the last 6 minutes of pork grilling time and cook, turning once after 3 minutes.
To serve, slice pork into 1/2-inch-thick slices (medallions) and serve with grilled pineapple.
Serving Size: 3 oz cooked pork tenderloin and 2 to 3 slices of pineapple per skewer

Source: via Jessica on Pinterest

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