Grilled Teriyaki Pork Tenderloin And Pineapple Recipes

Steps:

• Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
• While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
• Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

Steps:

• In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with onion.

Steps:

• pre-heat oven to 375 degrees.
• place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
• pour pineapple with juice into the pork loin.
• pour teriyaki sauce over pineapple and pork.
• pour honey over pork and pineapple.
• dust pork with all of the dry spices and onion.
• place the pork into the heated oven and cook for 45 minutes.
• about half way through cooking baste the pork with the juices.

Steps:

• In a shallow glass dish mix or ziploc bag drain the juice from the can of pineapple (reserve the pineapple chunks). Add teriyaki sauce, rice wine vinegar, red pepper flakes, granulated onion and garlic, minced garlic, salt and pepper. Mix will and place pork in the marinade. Drizzle with honey. Leave in marinade at 2 hours but can sit overnight. When ready to cook, heat grill and remove pork from the marinade. Place on the grill and cook to until internal temp is 160 degrees. While grilling the meat, bring the marinade to a boil and add pineapple chunks. More over pork when done.