Pork Tenderloin with Asian Flair

Ingredients

2 pork tenderloins (~2 llbs)

Marinade

1/2 Cup of pineapple juice

1/4 cup of soy sauce (I prefer the low sodium type)

1/8 cup of vegetable oil

1 - 2 cloves of garlic - minced

1 TBLS minced fresh ginger

1 TBLS chopped cilantro

1 tsp black pepper

1/8 tsp allspice

1/8 tsp chili powder

Dash of cumin

Directions

Mix marinade ingredients together well. Remove the silverskin from the tenderloins if its there. Place marinade and tenderloins in a plastic ziplock type bag and refrigerate for 2-4 hours.

Remove tenderloins from marinade. Discard marinade. Grill t'loins directly over hot coals on all sides, remove from direct heat and cook indirect until done. I usually shoot for an internal temperature of about 147- 155. Too much above that they might be dry in the middle. The meat will have the slightest shade of pale pink in the middle. Slice and serve. Good accompaniment for this - grilled fresh pineapple that was coated with coconut milk.

Recipe courtesy of Joey Mac