Pineapple Pork Tenderloin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (15 1/4-oz) crushed pineapple, undrained
1/4 cup: Teriyaki sauce,
3 tbsp: Balsamic vinegar, divided
2: Pork, (1 1/2-lb) tenderloins
1/2 cup: Hot pepper jelly,
2 package: , (2.6-oz) sesame-ginger couscous, cooked
Directions:
Drain pineapple, reserving juice. Chill pineapple. Combine juice,
teriyaki sauce, and 2 tablespoons vinegar in a 13- x 9-inch baking
dish. Add pork, turning to coat. Chill, covered, overnight, turning
occasionally. Remove pork, reserving 2 tablespoons marinade. Broil
pork on a lightly greased rack in a broiler pan 4 inches from heat
(with electric oven door partially open) 10 to 15 minutes on each
side or until meat thermometer registers 160 B0. Bring pineapple,
reserved marinade, remaining 1 tablespoon vinegar, and jelly to a
boil in a saucepan. Cook, stirring constantly, 2 minutes. Serve over
sliced tenderloins and couscous.
Source from luhu.jp
teriyaki sauce, and 2 tablespoons vinegar in a 13- x 9-inch baking
dish. Add pork, turning to coat. Chill, covered, overnight, turning
occasionally. Remove pork, reserving 2 tablespoons marinade. Broil
pork on a lightly greased rack in a broiler pan 4 inches from heat
(with electric oven door partially open) 10 to 15 minutes on each
side or until meat thermometer registers 160 B0. Bring pineapple,
reserved marinade, remaining 1 tablespoon vinegar, and jelly to a
boil in a saucepan. Cook, stirring constantly, 2 minutes. Serve over
sliced tenderloins and couscous.
Source from luhu.jp