Pineapple Pork Tenderloin

Directions

1. 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.
2. Drain and discard marinade. Lightly grease the grill rack.
3. 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.
4. Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.