Ingredients Jump to Instructions ↓

  1. 1/3 cup frozen pineapple juice concentrate

  2. 1 tablespoon Dijon-style mustard

  3. 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

  4. 2 garlic cloves, finely minced

  5. 2 (12-ounce) pork tenderloins

Instructions Jump to Ingredients ↑

  1. For sauce, in a small saucepan combine the juice concentrate, mustard, rosemary and garlic. Cook over medium heat about 5 minutes or until slightly thickened, stirring occasionally. Set aside. Trim fat from meat. In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack over drip pan. Brush with sauce. Cover and grill for 30 to 45 minutes or until slightly pink in center. Brush again with sauce after 15 minutes of grilling. Remove meat from grill and cover with foil. Let stand for 10 minutes before slicing.


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