Asian Grilled Pork Tenderloin with Pineapple
A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple.
2 (12 to 16-ounce each) pork tenderloins
1 (6-ounce) can pineapple juice
3 tablespoons soy sauce
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups fresh pineapple, peeled cubed (1-inch pieces)
6 to 8 wooden or metal skewers
- Place pork tenderloins in resealable 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 160°F (70°C).
- 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.
Makes 6 to 8 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 180 calories; Protein: 26 grams; Fat: 4 grams; Sodium: 577 milligrams; Cholesterol: 77 milligrams; Saturated Fat: 2 grams; Carbohydrates: 9 grams; Fiber: 1 gram.
Recipe and photograph provided courtesy of National Pork Board.