Pineapple Pork Tenderloin Recipe

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Pineapple Pork Tenderloin Ingredients

1 can (15 1/4-oz) crushed pineapple, undr, ained
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, co, oked

A Recipe for
Pineapple Pork Tenderloin

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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Pineapple Pork Tenderloin

If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener

Pineapple Pork Tenderloin 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.

Serves: 6

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Pineapple Pork Tenderloin Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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