Yield: 6 servings
|1||(15 oz.) can unsweetened sliced pineapple, undrained|
|2||Cloves garlic, minced|
|2 tablespoons||Minced fresh gingerroot|
|2 tablespoons||Soy sauce|
|½ teaspoon||Dry mustard|
|2||(3/4 lb.) pork tenderloins Vegetable cooking spray|
Preparation : Drain pineapple, reserving juice. Combine reserved juice and next 4 ingredients; set aside. Trim excess fat from pork.
Place tenderloins in a shallow baking dish; pour marinade over pork.
Cover and marinate 24 hours in refrigerator, turning occasionally.
Coat grill rack with cooking spray. Remove tenderloins from marinade; grill over medium coals 50 to 55 minutes, turning pork occasionally. Meat is done when thermometer inserted in thickest part registers 170 degrees. Grill pineapple slices 5 minutes or until browned on both sides. Slice tenderloin, and serve with pineapple slices. Yield: 6 servings, 206 calories per serving.
Submitted By BARRY WEINSTEIN On 02-25-95