Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings
Susan Quick

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Credit: Maura McEvoy

Recipe Summary

hands-on:
40 mins
total:
1 hr 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix together pineapple (or other diced fruit), melon, jalapeno pepper, and vinegar, and season with salt and freshly ground pepper.

  • 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).

  • 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.

Nutrition Facts

calcium 36mg; 394 calories; carbohydrates 18g; cholesterol 126mg; fat 15g; fiber 1g; iron 4mg; protein 46mg; saturated fat 4g; sodium 261mg.
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