Recipe - Pineapple Pork Tenderloin

1 cn (15 1/4oz) crushed
pineapple, undrained
One fourth cup Teriyaki sauce
3 tablespoon Balsamic vinegar, divided
2 Pork (1 1/2lb) tenderloins
One half cup Hot pepper jelly
2 pack (2.6oz) sesameginger
couscous, cooked

Drain pineapple, reserving juice. Chill pineapple. Combine juice, teriyaki
sauce, and 2 tablespoons vinegar in a 13 x 9inch baking dish. Add pork,
turning to coat. Chill, covered, overnight, turning occasionally. Remove
pork, reserving 2 tablespoons marinade. Broil pork on a lightly greased
rack in a broiler pan 4 inches from heat (with electric oven door partially
open) 10 to 15 minutes on each side or until meat thermometer registers
160ø. Bring pineapple, reserved marinade, remaining 1 tablespoon vinegar,
and jelly to a boil in a saucepan. Cook, stirring constantly, 2 minutes.
Serve over cut or sliced up tenderloins and couscous.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 05, 1998