PINEAPPLE PORK TENDERLOIN RECIPE: HOW TO MAKE IT
Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! —Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, 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.
Nutrition Facts : Calories 295 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 2g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat
PINEAPPLE PORK TENDERLOIN RECIPE - FOOD.COM
This is the tastiest roast I've ever made! I found the recipe on southernfood.about.com and modified it to be more flavorful. I couldn't resist sharing something this tasty.
Total Time 8 hours 10 minutes
Prep Time 10 minutes
Cook Time 8 hours
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim the tenderloin.
- Place tenderloin in crockpot.
- Season with salt and pepper.
- Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
- Pour over tenderloin.
- Cover and cook on low for six hours.
- Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
- Cook on low for another two hours.
- Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
- Return the roast, peppers and pineapple to the crockpot.
- Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
- Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
- Add this mixture to the reserve liquid and cook until thickened.
- Pour over roast.
- Serve with rice or noodles.
Nutrition Facts : Calories 551.1, FatContent 12.2, SaturatedFatContent 4, CholesterolContent 221.3, SodiumContent 685, CarbohydrateContent 35.4, FiberContent 1.6, SugarContent 28.6, ProteinContent 72.2
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