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Grilled Pork with Spicy Pineapple Salsa

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. —Diane Nemitz, Ludington, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 cups salsa)

Ingredients

  • 1 jar (16 ounces) chunky salsa
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1/2 cup port wine or grape juice
  • 1/4 cup packed brown sugar
  • 1/4 cup lime juice
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • PORK:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pork tenderloins (1 pound each)
  • Lime wedges

Directions

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally.
  • Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally.
  • Let stand 5 minutes before slicing. Serve with salsa and lime wedges.
Nutrition Facts
3 ounces cooked pork with 1/4 cup salsa: 220 calories, 4g fat (1g saturated fat), 63mg cholesterol, 318mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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