Honey-Glazed Pork Tenderloin With Melon-Pineapple Sauce

Honey-Glazed Pork Tenderloin With Melon-Pineapple Sauce
Maura McEvoy
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preparation
40
minutes
cooking
70
minutes
Serves 4

Ingredients

3
tablespoons
orange juice
2
tablespoons
honey
2
tablespoons
extra-virgin olive oil
2
teaspoons
soy sauce
1
tablespoon
Chinese five-spice powder or ground coriander
2
(1-pound) pork tenderloins
1
cup
diced pineapple or other seasonal fruit, such as peaches or pears
1/2
cup
diced cantaloupe or other melon
1
jalapeno pepper, seeded and finely diced
1
tablespoon
red wine vinegar
cooking oil spray

Directions

  1. Mix together the juice, honey, olive oil, soy sauce, and Chinese five-spice powder in a large, shallow dish. Pat tenderloins dry and turn to coat in marinade. Cover with plastic wrap and refrigerate 30 minutes or overnight. While pork is marinating, make the fruit sauce.
  2. Mix together pineapple (or other diced fruit), melon, jalapeno pepper, and vinegar, and season with salt and freshly ground pepper.
  3. Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Place tenderloins across grids and close lid. Cook 5 minutes, covered, then turn tenderloins on their sides. Cook another 5 minutes, turning again every 5 minutes until all 4 sides of the tenderloins are seared (for a total of 20 minutes).
  4. Transfer tenderloins to a cutting board and cover loosely with aluminum foil. Let rest 5 minutes. Slice tenderloins crosswise into 1/2-inch-thick pieces. Arrange on plates and top with fruit sauce. Tenderloins can be served hot or at room temperature.
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories 394
  • Calcium 36 mg
  • Carbohydrate 18 g
  • Cholesterol 126 mg
  • Fat 15 g
  • Fiber 1 g
  • Iron 4 mg
  • Protein 46 mg
  • Sat Fat 4 g
  • Sodium 261 mg
What does this mean? See Nutrition 101.

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