Low Fat Grilled Pork Tenderloin With Pineapple Salsa Food

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

GRILLED PORK TENDERLOIN AND PINEAPPLE

Steps:

• Trim fat from pork, if necessary; place pork in a self-sealing plastic bag set juice, oil, mustard, and garlic powder. Pour marinade over pork in bag. Seal bag. Marinate in refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally.
• Drain, reserving marinade. In a grill with a cover, arrange medium-hot coals.
• around a drip pan*. Test for medium heat above pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 45 minutes or until meat is slightly pink in center (meat thermometer registers 160 degrees F) and juices run clear. Brush occasionally with marinade during the first 20 minutes of grilling. Discard remaining marinade. Add pineapple slices to grill directly over coals for the last 5 minutes of grilling; turn slices once.
• *To grill on gas grill, preheat grill. Reduce heat to medium. Adjust for.
• indirect cooking. Grill as above, except place meat on a rack in a roasting pan.