12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Closed Sun
Ingredients
2 lb Pork Tenderloin
¼ cup INFUSED Pineapple Balsamic Vinegar
¼ cup INFUSED Chipotle Olive Oil
2 TBSP Brown Sugar
2 TBSP Dijon Mustard
1 TBSP Black Pepper
1 TBSP Sea Salt
1 tsp Garlic Powder
1 small shallot, minced
1 can pineapple chunks
2 TBSP green onion, minced
Whisk together all marinade ingredients and place in a sealable plastic bag. Rinse meat, pat dry and place in marinade, covered to 2 -24 hours. Turn occasionally.
Heat grill of your choice to medium-high. Remove tenderloin from marinade, scraping any shallots back into dish. Lightly salt the tenderloin before cooking. Grill 3-6 minutes per side, basting with marinade while cooking. Remove from grill, tent with foil and rest for at least 5 minutes.
Meanwhile, put remaining marinade in a small saucepan along with any drippings from the tenderloin. Add peaches. Bring to a boil, then simmer and cook for 1-2 minutes until slightly thickened.
Slice tenderloin against the grain and spoon sauce over to serve. Garnish with minced green onion.
Sign up to get the latest on sales, new releases and more …
© 2021 INFUSED Oils & Vinegars. | 972-789-9610