Grilled Pork Tenderloin and Pineapple
- Trim fat from pork, if necessary; place pork in a self-sealing plastic bag set in a shallow dish. For marinade, combine soy sauce, lime juice, orange juice, oil, mustard, and garlic powder. Pour marinade over pork in bag. Seal bag. Marinate in refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally.
- Drain, reserving marinade. In a grill with a cover, arrange medium-hot coals around a drip pan*. Test for medium heat above pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 45 minutes or until meat is slightly pink in center (meat thermometer registers 160 degrees F) and juices run clear. Brush occasionally with marinade during the first 20 minutes of grilling. Discard remaining marinade. Add pineapple slices to grill directly over coals for the last 5 minutes of grilling; turn slices once. Makes 8 servings.
From the Test Kitchen
To grill on gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan.
1 fruit, 3 lean meat.
Nutrition Facts (Grilled Pork Tenderloin and Pineapple)
- Per serving:
- 189 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 50 mg chol.,
- 383 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet