Glazed Pork Tenderloin with Pineapple

• 4 slices (each 1/2 inch thick) fresh pineapple
• 3 tablespoons dark hoisin sauce
• 2 teaspoons grated peeled fresh ginger
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 1/2 pounds pork tenderloin, trimmed
• Coarse salt and fresh ground pepper
• Quick Ginger Sauce (recipe below), for serving
• 2 tablespoons dark hoisin sauce
• 2 tablespoons pineapple juice
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon soy sauce
• Fresh ground pepper

1. Heat the broiler.
2. Place the pineapple slices on a foil-lined baking sheet.
3. In a small bowl, combine the hoisin sauce, ginger, garlic, and mustard.
4. Place the pork on a broiler pan fitted with a rack.
5. Brush with the hoisin mixture; season with salt and pepper.
6. Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven.
7. Broil the pork until it registers 155F on an instant-read thermometer, 15 to 20 minutes.
8. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160F as the pork sits).
9. Turn the pineapple slices; cook until browned in spots, about 10 minutes more.
10. Halve the pineapple slices; arrange on a platter with the sliced pork.
11. Drizzle the pork with the pan juices; season with salt and pepper.
12. Serve with the quick ginger sauce.
13. In a small bowl, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce; season with pepper.

pineapple, hoisin sauce, fresh ginger, garlic, mustard, pork tenderloin, salt, ginger sauce, hoisin sauce, pineapple juice, fresh ginger, soy sauce, fresh ground pepper

Taken from www.epicurious.com/recipes/food/views/glazed-pork-tenderloin-with-pineapple-383292 (may not work)