Ingredients:For The Marinade
|¼ cup||INFUSED Pineapple White 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|
For the Tenderloin
|2 lb||Pork Tenderloin|
|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 pineapples. 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.