Title: Pineapple Pork Tenderloin
Categories: Main dish, Meats
Yield: 6 Servings

1 cn (15 1/4-oz) crushed
-pineapple, undrained
1/4 c Teriyaki sauce
3 tb Balsamic vinegar, divided
2 Pork (1 1/2-lb) tenderloins
1/2 c Hot pepper jelly
2 pk (2.6-oz) sesame-ginger
-couscous, cooked

Drain pineapple, reserving juice. Chill pineapple. Combine juice, teriyaki
sauce, and 2 tablespoons vinegar in a 13- x 9-inch baking dish. Add pork,
turning to coat. Chill, covered, overnight, turning occasionally. Remove
pork, reserving 2 tablespoons marinade. Broil pork on a lightly greased
rack in a broiler pan 4 inches from heat (with electric oven door partially
open) 10 to 15 minutes on each side or until meat thermometer registers
160ø. Bring pineapple, reserved marinade, remaining 1 tablespoon vinegar,
and jelly to a boil in a saucepan. Cook, stirring constantly, 2 minutes.
Serve over sliced tenderloins and couscous.
Posted to MM-Recipes Digest by Julie Bertholf on
Apr 05, 1998