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Hana Grilled Pork with Pineapple - Cucumber Salsa

Makes 6 servings

Prep: 20 min.
Marinate: 15 min.
Grill: 40 min.

Ingredients

  • 1 - can (8 ounces) Pineapple Chunks
  • 1 - teaspoon finely grated orange peel
  • 1 - small Orange, peeled and coarsely chopped
  • 1/2 - cup seeded and chopped cucumber
  • 1 - Tablespoon red onion, finely chopped
  • 1/2 - cup red onion, thinly sliced
  • 1 - Tablespoon chopped cilantro
  • 1 - teaspoon lime juice
  • 3 - Tablespoons honey
  • 1 - Tablespoon Dijon-style mustard
  • 1 - Tablespoon seeded and finely chopped jalapeno chile pepper
  • 1 Tablespoon garlic, minced
  • 1-1/2 pounds pork tenderloin

Directions

Preheat grill to medium-high heat.

  1. Drain pineapple; reserve juice. Set aside.
  2. Combine pineapple, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate.
  3. Combine reserved juice, honey, mustard, chile pepper and garlic in shallow non-metallic dish. 
  4. Add pork; turn to coat all sides. 
  5. Cover; marinate 15 minutes in refrigerator.
  6. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade.
  7. Let pork stand 5 minutes. 
  8. Slice pork into 1/4-inch rounds. 
  9. Serve with Pineapple-Cucumber Salsa.

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