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. 🙂
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
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.)