- 2 pork tenderloins (12-16 oz. each)
- 1 teaspoon chili powder
- 1 (6 oz) can pineapple juice (3/4 cup)
- 3 tablespoons soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 2 cups peeled and cubed fresh pineapple
- 1/2 teaspoon ground black pepper
Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine first 8 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 160º. Meanwhile, place the pineapple chunks on the skewers; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices and serve with grilled pineapple.
The following recipe is from Ohio Department of Agriculture?s Ohio?s Heartland Cookbook: Fresh Ohio Ingredients Prepared by Ohio?s Finest Chefs:
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!