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Grilled Pineapple Pork & Vegetables

Total Time

Prep: 25 min. + marinating Grill: 15 min.

Makes

5 servings

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. —Taste of Home Test Kitchen
Grilled Pineapple Pork & Vegetables Recipe photo by Taste of Home

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1/4 cup olive oil, divided
  • 2 garlic cloves, peeled and halved
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 3/4 teaspoon pepper, divided
  • 3/4 teaspoon salt, divided
  • 2 pounds pork tenderloin, cut into 3/4-inch slices
  • 1 pound fresh asparagus, trimmed
  • 4 medium carrots, halved lengthwise
  • 1 large sweet red pepper, halved
  • 1 bunch green onions, trimmed

Directions

  1. Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
  2. Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
  3. Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper.
  4. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

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