Asian Grilled Pork Tenderloin with Pineapple

"A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple."

4 servings

INGREDIENTS
1 (3/4 pound) pork tenderloins

Marinade
85 g pineapple juice
20 ml soy sauce
8 g minced fresh garlic
6 g minced fresh ginger
4 g coarse salt (kosher)
1 g ground cumin
1 g chili powder
0.5 g ground black pepper
165 g peeled and cubed fresh pineapple (1-inch pieces)
4 wooden or metal skewers

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.