2 PrairieFresh® pork tenderloins (12-16 oz. each) Marinade 3 tablespoons soy sauce 2 tablespoons minced fresh ginger 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 2 cups peeled and cubed fresh pineapple (1-inch pieces) 1 can (6 oz.) pineapple juice (3/4 cup) 2 tablespoons minced fresh garlic 1 1/2 teaspoons coarse salt (kosher)
how to prepare
Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.
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