- 1.75 lbs (0.8 kg) pork tenderloin, silver skin removed
- 1 (350mL) bottle Pulo Cuisine Pineapple Tamarind Marinade
- 1 small pineapple, skin and core removed, sliced
- 1 baguette, sliced 1/2 – 1 inch thick
- 1 large red onion, skin removed and sliced 1/2 – 1 inch thick rings
- 4 corn on the cob, husks removed
- Salt and pepper
- Olive oil (or another high-heat oil)
- Place pork in a large ziplock bag or baking dish. Pour 1/3 of bottle over top of meat, making sure to coat it (adding more marinade if necessary.) Marinate one hour or longer in refrigerator.
- Remove meat from fridge 30 minutes before grilling. Preheat grill over medium-high heat (around 425-450F.) Grease lightly with oil.
- Place meat directly onto grill and pour some excess marinade over-top if desired. Discard any remaining leftover marinade.
- Close grill and cook for 5 minutes and then flip, cooking for another 5 minutes. Keep rotating while grilling (trying to get all sides) until internal temperature reaches 140-145F, about 10 to 15 minutes in total.
- Use fresh marinade from the jar to baste the meat near the end of cook time for added flavour.
- Remove from heat and cover with aluminum foil. Allow to rest 10 minutes before slicing and serve. Drizzle with extra sauce if desired.
Optional crostini preparation:
- Drizzle sliced bread with olive oil. Lightly brush pineapple slices, onion, and corn with oil and season with salt and pepper.
- Place everything onto BBQ over medium-high heat. The bread won’t take long, so watch carefully and flip when grill marks appear, about 2 minutes in total. Corn will take 10-15 minutes, rotating every so often to evenly brown. Pineapple is grilled 3-5 minutes per side, or until grill marks appear. Onion rings take about 5 minutes per side depending on thickness.
- Assemble all ingredients onto crostini for a fun summer appetizer, or eat the pork tenderloin on it’s own.