Huli Huli Pork
Makes 4 servings
1 pork tenderloin (about 1 pound)
1/3 cup ketchup
3 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons packed brown sugar
1 tablespoon lime juice
1 tablespoon sweet Mirin cooking wine
1/2 tablespoon grated fresh ginger
2 cloves garlic, minced
1 red bell pepper, cored and sliced in half
Salt and freshly ground black pepper, to taste
2 fresh pineapple slices, 1/2-inch thick
Rice for serving
Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside.
For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine, lime juice, ginger, and garlic. Remove 1/2 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant-read thermometer registers 150 degrees when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat's temperature will rise 5 degrees during standing.)
Drizzle the red pepper halves with the olive oil and sprinkle with salt and pepper. Grill about 5 minutes total, turning about halfway through. Grill the pineapple slices the same amount of time as the red pepper halves. Slice the grilled red pepper halves into slices when done and cut pineapple slices in half.
Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Serve pork over rice with grilled red pepper slices and pineapple slices.
Adapted from Better Homes and Garden. com