Grilled Teriyaki Pork Tenderloin and Pineapple

Discover the magic of marinade! The marinade gives flavours and tenderizes. ...MORE + LESS -

Ingredients

Teriyaki Marinade

1/4 cup (50 mL) vegetable oil

1/4 cup (50 mL) soy sauce

2 tbsp (30 mL) ketchup

1 tbsp (15 mL) white vinegar

1/4 tsp (1 mL) pepper

2 cloves garlic, finely chopped

Pork

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

1 pineapple, peeled and cut into 1/2-inch (1.25 cm) slices

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1

Mix all Teriyaki Marinade ingredients. Fold thin end of each pork tenderloin under so pork is an even thickness; secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
2

Brush grill rack with vegetable oil. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
3

Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in centre. Cut pineapple slices in half. Add pineapple to grill for last 2 to 4 minutes of grilling, brushing with marinade and turning once. Discard any remaining marinade.
4

Remove toothpicks from pork. Cut pork across grain into thin slices. Serve with pineapple.

Substitution: One 14 oz/398 mL can of sliced pineapple, drained, can be used in place of the fresh pineapple.
Did You Know? : Indirect heat is used for grilling longer-cooking foods, such as pork tenderloin. Arrange coals around the edge of the grill, and place a drip pan in the centre under the area where the food will be grilled.