PIneapple Grilled Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cup, chunk Pineapple, canned 1 large Onions, quartered1 cup Bell peppers (Green, Red, Yellow, Orange), diced1 carrot (7-1/2") Carrots, slivered 16 oz Pork Tenderloin 3 clove Garlic, pressed1 tsp Ginger, dividedRed pepper to taste (optional)2 cup White Rice, long grain, cooked
Rinse and dry pork tenderloin, rub with 2 cloves of pressed garlic and set aside. Split the juice from the canned pineapple into thirds. Pour 1/3 of the juice over the tenderloin, cover and let sit for at least 1 hour.
Combine 1/3 of the pineapple juice, 1 clove of garlic, and a pinch of ginger in a saucepan. Simmer until reduced and thickened. Use this as a glaze for the tenderloin.
In a foil packet, combine pineapple chunks, peppers, onion, and carrots. Pour 1/3 of the pineapple juice and a pinch of ginger into the packet. Add red pepper to taste. Fold into a tent shape and grill on medium heat for 40 minutes.
rub the tenderloin with the remaining ginger. Grill pork tenderloin on indirect heat for approximately 30 minutes per pound, turning every 5-8 minutes and glazing with the pineapple reduction. Cook until internal temp reaches 160 and then pull from the grill and rest at least 10 minutes before carving.
Serve sliced pork and pineapple vegetables over rice with a side of zucchini noodles garnished with sesame seeds.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JMALEX00.
Combine 1/3 of the pineapple juice, 1 clove of garlic, and a pinch of ginger in a saucepan. Simmer until reduced and thickened. Use this as a glaze for the tenderloin.
In a foil packet, combine pineapple chunks, peppers, onion, and carrots. Pour 1/3 of the pineapple juice and a pinch of ginger into the packet. Add red pepper to taste. Fold into a tent shape and grill on medium heat for 40 minutes.
rub the tenderloin with the remaining ginger. Grill pork tenderloin on indirect heat for approximately 30 minutes per pound, turning every 5-8 minutes and glazing with the pineapple reduction. Cook until internal temp reaches 160 and then pull from the grill and rest at least 10 minutes before carving.
Serve sliced pork and pineapple vegetables over rice with a side of zucchini noodles garnished with sesame seeds.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JMALEX00.
Nutritional Info Amount Per Serving
- Calories: 515.9
- Total Fat: 10.4 g
- Cholesterol: 89.6 mg
- Sodium: 80.4 mg
- Total Carbs: 69.7 g
- Dietary Fiber: 4.0 g
- Protein: 37.6 g
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