Grilled Pineapple Pork & Vegetables |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
|
Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. Ingredients:
1 can (8 ounces) unsweetened pineapple chunks, undrained |
1/4 cup olive oil, divided |
2 garlic cloves, peeled and halved |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
3/4 teaspoon pepper, divided |
3/4 teaspoon salt, divided |
2 pounds pork tenderloin, cut into 3/4-inch slices |
1 pound fresh asparagus, trimmed |
4 medium carrots, halved lengthwise |
1 large sweet red pepper, halved |
1 bunch green onions, trimmed |
Directions:
1. Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
3. Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper.
4. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork. Yield: 5 servings.
|
|