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This sweet and tangy glazed tenderloin,
grilled to perfection, is the perfect dish for just about any
occasion.
Pineapple-Glazed
Pork Tenderloin
- 1/3 cup frozen pineapple juice concentrate
- 1 tablespoon Dijon-style mustard
- 1 teaspoon snipped fresh rosemary or 1/4
teaspoon dried rosemary, crushed
- 2 garlic cloves, finely minced
- 2 (12-ounce) pork tenderloins
- For sauce, in a small saucepan combine
the juice concentrate, mustard, rosemary and garlic. Cook over
medium heat about 5 minutes or until slightly thickened, stirring
occasionally. Set aside.
- Trim fat from meat.
- In a covered grill arrange medium-hot
coals around a drip pan. Test for medium heat above the pan.
Place meat on grill rack over drip pan. Brush with sauce. Cover
and grill for 30 to 45 minutes or until slightly pink in center.
Brush again with sauce after 15 minutes of grilling.
- Remove meat from grill and cover with
foil. Let stand for 10 minutes before slicing.
Makes 6 servings.
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