Marinated Pork Tenderloins

• 1/2 cup unsweetened pineapple juice
• 3 tablespoons minced onion
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon peeled, minced gingerroot
• 2 cloves garlic, minced
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground red pepper
• 2 (3/4-pound) pork tenderloins
• Vegetable cooking spray

1. Combine first 7 ingredients, stirring well.
2. Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloins; seal bag, and shake until meat is well coated. Marinate in refrigerator 24 hours, turning bag occasionally.
3. Remove tenderloins from marinade. Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place tenderloins on rack; grill, covered, 20 to 25 minutes or until meat thermometer registers 160u0b0, turning frequently and basting with reserved marinade. Let pork stand 10 minutes. Cut diagonally across grain into thin slices.

pineapple juice, onion, soy sauce, gingerroot, garlic, dry mustard, ground red pepper, pork tenderloins, vegetable cooking spray

Taken from www.myrecipes.com/recipe/marinated-pork-tenderloins (may not work)