Makes 4 servings. Difficulty
1 pork tenderloin 2 teaspoons vegetable oil 1/2 teaspoon cumin 2 teaspoons chili powder 1/3 cup pineapple juice 1 Tablespoon brown sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
In a small bowl, combine vegetable oil, cumin, chili powder, pineapple juice, brown sugar, salt and pepper. Place the pork tenderloin in a large zip-lock bag and pour the pineapple mixture into the bag. Seal the bag and turn to completely coat the tenderloin. Refrigerate for 4-6 hours.
Prepare a grill. Lightly oil the grill-rack. Grill the pork tenderloin for 15-20 minutes, rotating half-way through, or until the internal temperature of pork is 150°F. Transfer to a platter and tent with foil to keep warm. Let rest for 5 minutes.