We tried this recipe the other night and it was hit. I forgot to marinate the pork overnight, so it only marinated for the day, but it was still wonderful (and super easy!) I served the pork with corn on the cob and rolls. There probably should have been a green vegetable in there somewhere… maybe next time. 🙂

{Recipe}

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup Italian salad dressing
• 1/4 cup unsweetened pineapple juice
• 3 tablespoons soy sauce
• 2 pork tenderloins (1 pound each), cut into 3/4-inch slices

Directions

• In a small bowl, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill pork, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Yield: 5 servings.

(We currently do not have a grill so I baked the pork medallions in the oven for about 40 minutes, basting with the reserved marinade every few minutes.)