Grilled Chili Pork Tenderloin And Pineapple

Discover the magic of rubs with this easily prepared, flavourful pork tenderloin. ...MORE + LESS -

2 pork tenderloins (each about 3/4 lb/375 g)

1 pouch (39 g) Old El Paso* Chili Seasoning Mix

1 tsp (5 mL) oregano

1 tbsp (15 mL) vegetable oil

1/4 cup (50 mL) barbecue sauce

1/2 tsp (2 mL) cumin

1 pineapple, peeled and cut into 1/2-inch (1 cm) slices

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1

Heat gas or charcoal grill for indirect heat.
2

Fold thin end of each pork tenderloin under, so pork tenderloin is an even thickness; secure with toothpicks.
3

In shallow bowl, mix chili seasoning mix with oregano. Brush pork tenderloin with oil; sprinkle with seasoning. Grill over unheated side of grill and 4 to 5-inches from medium heat for 25 to 30 minutes.
4

Add pineapple to grill for last 2 to 4 minutes of grilling.
5

Meanwhile, in a small microwavable bowl, mix barbecue sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Brush over cooked pork tenderloin and pineapple.