2 lb Pork Tenderloin
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.
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