This was so easy! Mimi (7-yr-old) came back for seconds! Eric (11-yr-old) said, "That was really good!" What more can be said?
1 cup unsweetened pineapple juice
1/4 cup minced fresh ginger root
1/4 cup soy sauce
4 garlic cloves, minced
1 tsp. ground mustard
2 pork tenderloins (3/4 lb. each)
1 fresh pineapple, cut into 12 slices
In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160 degrees, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.
(tasteofhome.com/healthycooking)
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