Ingredients
1 cup unsweetened pineapple juice1/4 cup minced fresh gingerroot1/4 cup reduced-sodium soy sauce4 garlic cloves, minced1 teaspoon ground mustard2 pork tenderloins (3/4 pound each)1 fresh pineapple, cut into 12 slices
Preparation
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. Lightly grease 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.
