Ingredients

1 (15 oz.) can unsweetened sliced pineapple, undrained
2 cloves garlic, minced
2 Tbsp. minced fresh gingerroot
2 Tbsp. soy sauce
1/2 tsp. dry mustard
2 (3/4 lb.) pork tenderloins
Vegetable cooking spray

Cooking Instructions

Drain pineapple, reserving juice. Combine reserved juice and next 4 ingredients; set aside. Trim excess fat from pork. Place tenderloins in a shallow baking dish; pour marinade over pork. Cover and marinate 24 hours in refrigerator, turning occasionally. Coat grill rack with cooking spray. Remove tenderloins from marinade; grill over medium coals 50 to 55 minutes, turning pork occasionally. Meat is done when thermometer inserted in thickest part registers 170 degrees. Grill pineapple slices 5 minutes or until browned on both sides. Slice tenderloin, and serve with pineapple slices. Yield: 6 servings, 206 calories per serving.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)