 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From a George Foreman cookbook. I don't see why you couldn't use pork chops or chicken with this recipe. Note refrigeration time (OAMC!). Ingredients:
32 ounces pork tenderloin |
2 cups unsweetened pineapple juice |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon salt |
4 slices fresh pineapple, 1/2 inch thick |
2 ounces slivered almonds |
2 tablespoons fresh cilantro, chopped |
cooking spray |
Directions:
1. Place pork in a flat glass dish.
2. Combine the pineapple juice, cinnamon, ginger and salt. Pour over pork,.
3. Cover and refrigerate 2-12 hours.
4. Coat a grill with cooking spray and preheat for 5 minutes.
5. Grill pork for 3 minutes. Top each tenderloin with a pineapple slice.
6. Grill 2-3 minutes longer, or until done.
7. Garnish each tenderloin with slivered almonds and cilantro.
|
|