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Pineapple Pork Tenderloin

Recipe Introduction


Southern Living





List of Ingredients



• 1 (15 1/4-ounce) can crushed pineapple, undrained
  
• 1/4 cup teriyaki sauce
  
• 3 tablespoons balsamic vinegar, divided
  
• 2 (1 1/2-pound) pork tenderloins
  
• 1/2 cup hot pepper jelly
  
• 2 (2.6-ounce) packages sesame-ginger couscous, cooked
  






Instructions



1. 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.
   
   
2. 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 160°. Or grill.
   
   
3. 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. Makes 6 servings.