Best Grilled Marinated Pork Tenderloin With Pineapple Recipes

PINEAPPLE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

TERIYAKI GRILLED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
• In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Let teriyaki sauce cool to room temperature.
• Reserve 1/3 cup of the teriyaki sauce.
• Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl. Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1 to 2 hours.
• Remove pork from refrigerator and then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• Remove pork from teriyaki sauce (then discard the sauce in the pan), drain briefly, but do not scrape off solids. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
• Brush top of pork generously with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
• Reduce grill heat to medium-high, between 475° F and 500° F. Brush again with reserved teriyaki, flip tenderloin back to first side, and cook for 6 minutes.
• Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes.
• Check internal temperature of pork with an instant read meat thermometer, placing it into the thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, so it's important to monitor the temperature while grilling. When temperature reads 145° F (medium-rare) to 160° F (well), remove pork from heat. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
• Cut pork into 1/2" to 3/4" slices and place on a platter. Serve with fresh pineapple salsa.

HAWAIIAN MARINATED PORK TENDERLOIN

Steps:

• Whisk the marinade ingredients together in a resealable freezer bag. Remove 1/3 cup to use as a sauce after cooking. Add pork tenderloins, remove excess air, seal and turn to coat. Marinate 4-12 hours in the refrigerator; refrigerate the sauce separately.

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH

Steps:

• For the relish:
• Heat the grill over high heat.
• Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For the glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• Heat the grill over high heat.
• Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
• Serve the pork with the relish.

GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH

Steps:

• Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.

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 LOIN WITH FIRE-ROASTED PINEAPPLE SALSA

Steps:

• Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

GRILLED MARINATED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the sauce ingredients; serve with pork.

ASIAN GRILLED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Combine everything except pineapple in large zip top bag. Press out as much air as possible and seal bag. Marinate in refrigerator 1 to 24 hours.
• Preheat grill to medium-hot. Drain marinade. Place tenderloins on grill and cook 10 minutes on each side, or to internal temperature of 160°.
• Skewer pineapple. Add to grill last 6 minutes, turning halfway through.
• Slice pork 1/2" thick and serve with grilled pineapple.

GRILLED TERIYAKI PORK TENDERLOIN AND PINEAPPLE

Steps:

• Mix all Teriyaki Marinade ingredients. Fold thin end of each pork tenderloin under so pork is an even thickness; secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
• Brush grill rack with vegetable oil. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center. Cut pineapple slices in half. Add pineapple to grill for last 2 to 4 minutes of grilling, brushing with marinade and turning once. Discard any remaining marinade.
• Remove toothpicks from pork. Cut pork across grain into thin slices. Serve with pineapple.