Pineapple Pork Tenderloin

• 1 cup unsweetened pineapple juice
• 1/4 cup minced fresh gingerroot
• 1/4 cup reduced-sodium soy sauce
• 4 garlic cloves, minced
• 1 teaspoon ground mustard
• 2 pork tenderloins (3/4 pound each)
• 1 fresh pineapple, cut into 12 slices

1. In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Lightly grease the grill rack.
3. Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160u0b0, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
4. Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

pineapple juice, fresh gingerroot, soy sauce, garlic, ground mustard, pork, pineapple

Taken from www.tasteofhome.com/recipes/pineapple-pork-tenderloin/ (may not work)