Hawaiian Grilled Pork from Carlsbad Cravings

 Hawaiian Grilled Pork 



Ingredients
2 pork loins (trimmed.  Cut off silver skin and fat)

Marinade:
1/2 C Pineapple Juice (canned not fresh)
1/3 C Olive Oil
1/3 C Packed Brown Sugar
1/4 C Soy Sauce (low sodium) 
1/4 C ketchup
1 Tbs. Asian Sweet Chili Sauce
1 tsp. Each of Ground ginger, onion powder, garlic powder
1//2 tsp each paprika, salt, pepper

Place pork loins in the marinade (reserve 1/3 C. to put on meat after it is cooked)
Marinade pork for 4-12 hours.  Easy to do in the morning and just grill in the evening.

Directions:
  • Heat grill.  Heat the grill so it is 400 degrees F with the lid closed.  Don’t add the pork tenderloin until the grill reaches temperature or it won’t sear as beautifully.
  • Clean grill. Once the grill is fully heated, clean it thoroughly with a wire grill brush.  A clean grill ensures direct contact with the heat to create a beautiful sear and grill marks and also helps prevent sticking. 
  • Grease grill.  Generously grease the CLEAN grill by making a wad of paper towels, drenching them in vegetable oil, then use tongs to rub them along the grill grates. NEVER spray a firing grill with cooking spray.
  • Grill pork tenderloin.   Let the marinade drip off of the pork (but do not rub off), then add the tenderloins to the hot grill and cover.  Grill for 3-5 minutes per all 4 sides or until a meat thermometer registers 145-degrees F when inserted into the thickest part of the tenderloin.
This delicious pork is perfect for a Hawaiian dinner paired with coconut rice, Hawaiian slaw, rolls and dole whip! 

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