Pineapple pork tenderloin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15 1/4-oz) crushed pineapple, undrained |
| ¼ | cup | Teriyaki sauce |
| 3 | tablespoons | Balsamic vinegar, divided |
| 2 | Pork (1 1/2-lb) tenderloins | |
| ½ | cup | Hot pepper jelly |
| 2 | packs | (2.6-oz) sesame-ginger couscous, cooked |
Directions
Drain pineapple, reserving juice. Chill pineapple. Combine juice, teriyaki sauce, and 2 tablespoons vinegar in a 13- x 9-inch baking dish. Add pork, turning to coat. Chill, covered, overnight, turning occasionally. Remove pork, reserving 2 tablespoons marinade. Broil pork on a lightly greased rack in a broiler pan 4 inches from heat (with electric oven door partially open) 10 to 15 minutes on each side or until meat thermometer registers 160 B0. Bring pineapple, reserved marinade, remaining 1 tablespoon vinegar, and jelly to a boil in a saucepan. Cook, stirring constantly, 2 minutes. Serve over sliced tenderloins and couscous.