Steps:
- 1. The night (or at least 4 hours) before, make the marinade: place the tenderloins in a baking dish. In a nonreactive bowl, mix together the remaining ingredients minus 2 tablespoons of the cilantro. Pour the marinade over the tenderloin to coat. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the tenderloins twice. 2. Prepare a gas or charcoal grill fitted with a lid. Thirty to 60 minutes before grilling, set the loins at room temperature. Pour the marinade into a saucepan, bring to a boil and simmer for 15 minutes, whisking often to prevent burning. Keep warm. 3. Cook the tenderloins on the hottest part of the grill for 90 seconds on each side. Cover the grill and cook until the internal temperature registers 145 to 150 degrees for medium rare, 15 to 20 minutes more, turning every 4 minutes. Transfer the pork to a platter, cover with foil and let rest for 5 minutes. 4. Slice the pineapple into fl-inch rounds. Remove the core. Brush with olive oil and sprinkle with salt and pepper. Grill the pineapple until tender. 5. Slice the tenderloins on the bias into 1/2-inch-thick pieces. Overlap slices on a warm platter. Surround with grilled pineapple, drizzle with sauce and top with remaining cilantro. Serve with extra sauce on the side. Serves 5.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love