Title: South Seas Pork Tenderloin
Categories: Pork Entree Grill Ethnic
Yield: 4 Servings

2		Pork tenderloins, about 1/2 lb each
1 1/4	c	Orange juice
1/2	c	Teriyaki marinade and sauce
2	tb	Honey
1/4	ts	Pepper
3		Garlic cloves, crushed
2		1/8" slices peeled fresh ginger
8		1" slices cored peeled fresh pineapple

Trim fat from pork. Combine pork and the next 6 ingredients in a zip-top plastic bag. Seal and marinate in the refrigerator for 8 hours or overnight. Remove pork from bag, reserving marinade.

Prepare grill. Place pork on rack coated with cooking spray. Grill for 12 minutes, turning and basting frequently with reserved marinade. Add pineapple to grill. Grill pineapple and pork an additional 8 minutes or until pineapple is lightly browned and pork registers 160øF (slightly pink), turning occasionally and basting pork. Cut pork across grain to 1/4" thick slices. Serve with pineapple.

Selections: 3 P/M, 1 FR/V

Per serving (3 oz pork and 2 pineapple slices): CAL 265 (13% from fat), PRO 25.3g, FAT 3.8g (sat 1g), CARB 34g, FIB 3.5g, CHOL 74mg, IRON 2.5mg, SOD 404mg, CALC 29mg

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