Asian Grilled Pork Tenderloin with Pineapple

2 pork tenderloins (12-16 oz each)
1 can (6-ounce) pineapple juice (3/4 cup)
3 tbls reduced sodium soy sauce
2 tbls minced fresh garlic
2 tbls minced fresh ginger
1 1/2 tsp coarse salt (kosher)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
2 cups peeled and cubed fresh (or canned) pineapple, 1-
inch pieces
6-8 wooden or metal skewers (for pineapple)

Place pork tenderloins in resealable gallon sized bags. Set aside.

In small bowl, combine marinade ingredients; pour over pork. Seal bags. Refrigerate for at least 1 hour to marinate or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. (I spray the grates first with cooking spray for grilling and again each time I turn meat). Cook , covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F. 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.

Prep time includes one hour of marinade time.

Serves 6-8.

Number of Servings: 8

Recipe submitted by SparkPeople user CSYLCE.