2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
⅔ cup / 150 mL pineapple juice
¼ cup / 50 mL sodium-reduced soy sauce
2 Tbsp / 30 mL grated ginger root
3 cloves garlic, crushed
1 tsp / 5 mL EACH ground cumin and chili powder
½ tsp / 2 mL salt and ground black pepper
- Place tenderloins in resealable bag. Combine remaining ingredients and pour over tenderloins, turning to coat. Seal bag and marinate in the refrigerator for up to 24 hours.
- Remove tenderloins from marinade; discard marinade. Pat tenderloins with paper towels to remove excess marinade.
- Preheat barbecue on high; reduce heat to medium. Grill tenderloins on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155ºF. Turn once or twice.
- Remove tenderloins from grill onto a clean cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing into ½-inch thick pieces.