Cook Time: 15 minutes
Marinating Time: 1 hour
1 6-oz 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)
6-8 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.
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.
Serves 6 to 8.
A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple.
Protein: 26 grams
Fat: 4 grams
Sodium: 577 milligrams
Cholesterol: 77 milligrams
Saturated Fat: 2 grams
Carbohydrates: 9 grams
Fiber: 1 grams