Herb Crusted Pork Tenderloin with Pineapple Sauce
Submitted By: DishyDelishy
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1 teaspoon thyme, dried
1 teaspoon oregano, dried
1/2 teaspoon salt
1/2 teaspoon coriander, ground
1/2 teaspoon pepper
1 1/2 pounds pork, tenderloin, 2 (3/4 pound) each, trimmed
1 1/2 cups pineapple juice, unsweetened
4 teaspoon cornstarch
2 tablespoon mustard, spicy brown
Combine first 5 ingredients in a small bowl. Rub mixture over pork. Insert a meat thermometer into thickest part of tenderloin, if desired.
Place tenderloins on grill rack coated with cooking spray; cover and grill 20 minutes or until meat thermometer registers 160F, turning occasionally.
Combine pineapple juice, cornstarch, and mustard in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook, stirring constantly, 2 minutes or until thick.
Let pork stand 10 minutes before cutting into thin slices; serve pork with pineapple sauce.