Pineapple Pork Tenderloin

Name: Pineapple Pork Tenderloin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters minced fresh gingerroot; 4 garlic cloves, minced; 1 teaspoon ground mustard; 59 milliliters reduced-sodium soy sauce; 1 fresh pineapple, cut into 12 slices; 237 milliliters unsweetened pineapple juice; 680 grams pork tenderloins each)

Pineapple Pork Tenderloin

If you have approximately 40 minutes to spend in the kitchen, Pineapple Pork Tenderloin might be a great gluten free and dairy free recipe to try. For $2.46 per serving, you get a main course that serves 4. One serving contains 369 calories, 38g of protein, and 7g of fat. This recipe from Taste of Home requires pork tenderloins, garlic cloves, ground mustard, and soy sauce. If you like this recipe, you might also like recipes such as Pork Tenderloin with Pineapple Salsa, Sherried Pineapple Pork Tenderloin, and Glazed Pork Tenderloin With Pineapple Slaw.

Instructions

In a small bowl, combine the first five ingredients.

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Bowl

Pour 2/3 cup marinade into a large resealable plastic bag.

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Marinade

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Ziploc Bags

Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

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Marinade

Pork

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

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Cooking Oil

Marinade

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Paper Towels

Grill

Tongs

Prepare grill for indirect heat, using a drip pan.

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Grill

Frying Pan

Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade.

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Marinade

Meat

Pork

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Kitchen Thermometer

Grill

Frying Pan

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.

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Pineapple Rings

Pork

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Grill

Equipment

Ingredients

Servings:

59milliliters

minced fresh gingerroot 4

garlic cloves, minced 1teaspoon

ground mustard 59milliliters

reduced-sodium soy sauce 1

fresh pineapple, cut into 12 slices 237milliliters

unsweetened pineapple juice 680grams

pork tenderloins each)

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.