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Pineapple Pork Tenderloin

 Pineapple Pork Tenderloin
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
4 ServingsPrep: 10 min. + marinating Grill: 30 min.


  • 1 cup unsweetened pineapple juice
  • 1/4 cup minced fresh gingerroot
  • 1/4 cup reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 2 pork tenderloins (3/4 pound each)
  • 1 fresh pineapple, cut into 12 slices


  • 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. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat 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. Yield: 4 servings.
Nutritional Facts: 5 ounces cooked pork with 3 pineapple slices equals 295 calories,

2 of 2

Pineapple Pork Tenderloin (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 95 mg cholesterol, 523 mg sodium, 23 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.