Hoisin-Honey-Glazed Pork Tenderloin with Grilled Pineapple

When choosing a pineapple, pick one that is slightly soft with a deep, sweet fragrance. Pineapples are harvested ripe and will not get any sweeter with time. For photo of finished dish, see ♣.

PREP: 10 minutes GRILL: 18 to 20 minutes

MAKES: 4 main-dish servings

¼ cup hoisin sauce

1 tablespoon honey

1 tablespoon grated, peeled fresh ginger

1 teaspoon Asian sesame oil

1 pork tenderloin (1 ¼ pounds), trimmed

½ medium pineapple

2 tablespoons brown sugar

1. Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin sauce, honey, ginger, and sesame oil.

2. Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally, until browned outside and still slightly pink in center; an instant-read meat thermometer inserted in thickest part of tenderloin should read 150°F.

3. Meanwhile, with serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.

4. Grill pineapple on rack with pork until browned on both sides, about 5 minutes, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently.

5. Transfer pork to cutting board; let stand 5 minutes to allow juices to set for easier slicing. Transfer pineapple to platter. Thinly slice pork and serve with pineapple wedges.

EACH SERVING: About 275 calories, 31g protein, 23g carbohydrate, 6g total fat (2g saturated), 92mg cholesterol, 245mg sodium

GRILLING PORK

Our top tip for succulent pork is not to overcook it. Use an instant-read meat thermometer to check the internal temperature.

CUT	COOK-TO INTERNAL TEMPERATURE	APPROXIMATE COOK TIME
Chops (rib or loin, 1" thick)	150°F	10-12 minutes
Tenderloin, whole (1 to 1 ¼ pounds)	150°F	13-23 minutes
Tenderloin steaks, ¼" thick	150°F	5-6 minutes