Herb-Crusted Pork with Pineapple Sauce

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Difficulty: easy

Ingredients

1 teaspoon thyme, dried
1 teaspoon oregano, dried
1/2 teaspoon salt
1/2 teaspoon coriander, ground
1/2 teaspoon pepper, black ground, freshly ground
1 1/2 pounds pork, tenderloin, 2 (3/4 pound) each, trimmed
1 1/2 cup(s) pineapple juice, unsweetened
4 teaspoon cornstarch
2 tablespoon mustard, spicy brown

Directions

Prepare grill.

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.

4. 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.

5. Let pork stand 10 minutes before cutting into thin slices; serve pork with pineapple sauce.