Grilled Sesame Ginger Pork with Caramelized Pineapple
Juicy pork tenderloin marinated in sesame ginger sauce with mandarin notes, grilled alongside a foil packet of caramelized pineapple, bell pepper, and red onion. The marinade's sweet-savory profile develops during cooking, creating a glossy glaze on the meat while the vegetables soften and concentrate in flavor. Perfect for weeknight dinners or casual entertaining when you want restaurant-quality results without fuss. This version relies on a branded marinade for consistency and convenience, ideal for home grills.
Ingredients
- 1 pork tenderloin, about 1 pound
- ¾ cup Lawry's Sesame Ginger Marinade With Mandarin Orange Juice, divided
- 4 fresh pineapple slices
- 1 green bell pepper, cut into strips
- 1 small red onion, sliced
Instructions
- 1
Place pork tenderloin in a resealable plastic bag or glass dish.
- 2
Add half the marinade and turn to coat thoroughly.
- 3
Refrigerate 30 minutes or longer.
- 4
Remove pork from marinade and discard used marinade.
- 5
Preheat grill to medium heat.
- 6
Grill pork 25 to 30 minutes, turning occasionally.
- 7
Brush with remaining marinade during the last few minutes of cooking.
- 8
While pork cooks, toss pineapple slices, bell pepper strips, and sliced onion with remaining marinade.
- 9
Transfer vegetable mixture to center of a sheet of heavy-duty aluminum foil.
- 10
Fold up sides and double fold top and ends to seal the packet tightly.
- 11
Place packet on grill alongside pork.
- 12
Grill packet 10 minutes, flipping halfway through.
- 13
Slice pork and serve with the grilled pineapple mixture.
Tips
Don't reuse marinade that touched raw pork. Reserve a portion before adding meat if you want extra sauce for serving.
If pork reaches 145F before vegetables finish, move it to cooler zone of grill or remove temporarily to rest under foil.
Pineapple chars quickly; watch the foil packet and rotate if edges brown unevenly.
Good to Know
Leftover pork keeps 3-4 days refrigerated in an airtight container. Vegetables best consumed same day.
Marinate pork up to 8 hours ahead. Prepare foil packet components and store separately; assemble just before grilling.
Serve hot with rice, couscous, or crusty bread to catch juices. Pairs well with cucumber salad or steamed bok choy.
Common Mistakes
Reusing raw marinade causes foodborne illness; always discard or reserve fresh before adding pork.
Overcooking pork tenderloin past 145F makes it dry; use instant-read thermometer for accuracy.
Opening foil packet too early releases steam and prevents vegetables from softening; resist checking until halfway through grill time.
Substitutions
homemade version
cook at 400F for 20-25 min, sear vegetables separately
FAQ
Can I marinate pork overnight?
Yes, up to 8 hours is ideal for deeper flavor. Beyond that, the salt in the marinade can over-cure the meat and make it mushy. Check seasonings if marinating longer than 6 hours.
What if I don't have a grill?
Sear pork in a hot cast iron skillet on stovetop for 2 minutes per side, then roast at 400F for 20-25 minutes. Broil the vegetable packet on a baking sheet 8-10 minutes.
How long can I keep leftovers?
Refrigerate sliced pork in an airtight container up to 3-4 days. The grilled vegetables are best eaten same day as they soften overnight. Freeze pork up to 2 months; thaw in fridge before reheating.