Pineapple pork tenderloin
Yield: 6 Servings
Ingredients:
- 1 cn (15 1/4-oz) crushed -pineapple undrained
- 1/4 c Teriyaki sauce
- 3 tb Balsamic vinegar divided
- 2 Pork (1 1/2-lb) tenderloins
- 1/2 c Hot pepper jelly
- 2 pk (2.6-oz) sesame-ginger
Instructions:
-couscous cooked Drain pineapple reserving juice. Chill pineapple. Combine juice teriyaki sauce and 2 tablespoons vinegar in a 13- x 9-inch baking dish. Add pork turning to coat. Chill covered overnight turning occasionally. Remove pork reserving 2 tablespoons marinade. Broil pork on a lightly greased rack in a broiler pan 4 inches from heat (with electric oven door partially open) 10 to 15 minutes on each side or until meat thermometer registers 160 B0. Bring pineapple reserved marinade remaining 1 tablespoon vinegar and jelly to a boil in a saucepan. Cook stirring constantly 2 minutes. Serve over sliced tenderloins and couscous.
