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:
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 |
Directions:
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.
