Ingredients
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup lite soy sauce
- 1 (1 1/2-pound) package pork tenderloins
- 3 bell peppers (1 each of red, green, and yellow), cut into strips
- 1/2 red onion, thinly sliced
- Vegetalbe cooking spray
- 1 (12-ounce) jar orange marmalade
Details
Servings 6
Preparation time 20mins
Cooking time 55mins
Preparation
Step 1
Combine pineapple juice, apple cider vinegar, and soy sauce in a shallow dish or large freezer bag; add pork tenderloins. Cover or seal, and chill 1 hour.
Saute peppers and onion in a nonstick skillet coated with cooking spray over medium-high heat, 5 minutes or until tender. Stir in marmalade; bring to a boil, and cook until melted. Reserve ¼ cup mixture for basting.
Remove pork from marinade, discarding marinade.
Grill pork, covered with grill lid, over medium-high heat (350 to 400) 25 minutes or until a meat thermometer inserted into thickest portion registers 160, basting with reserved marmalade mixture the last 5 minutes. Serve with remaining marmalade mixture.
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