Recipe(tried): Another night at the grill - Pineapple Pork Tenderloin

We served the pork thin sliced over rice or couscous with the pineapple sauce over all. Along with it you have green beans cooked with a ham bone and broccoli. The teens had friends over at the last min., so I cooked a bunch of rice to take over when the couscous ran out.

Pineapple Pork Tenderloin
Recipe By : Southern Living

Timesaver: Prick pork with a fork and marinate 1 to 2 hours. For easy cleanup, use a heavy-duty zip-top plastic bag instead of a baking dish.
Preparation time: 5 minutes
Marinating time: 8 hours
Cooking time: 35 minutes

1 (15 1/4-ounce) can crushed pineapple, undrained
1/4 cup teriyaki sauce
3 tablespoons balsamic vinegar, divided
2 (1 1/2-pound) pork tenderloins
1/2 cup hot pepper jelly
2 (2.6-ounce) packages sesame-ginger couscous, cooked*

Drain pineapple, reserving juice. Chill pineapple. Combine juice, teriyaki sauce, and 2 tablespoons vinegar in a 13x9-inch baking dish. Add pork, turning to coat.
Chill, covered, overnight, turning occasionally. Remove pork, reserving 2 tablespoons marinade.

Broil** pork on a lightly greased rack in a broiler pan 4 inches from heat (with electric oven door partially open) 10 to 15 minutes on each side or until meat thermometer registers 160F.

Bring pineapple, reserved marinade, remaining 1 tablespoon vinegar, and jelly to a boil in a saucepan. Cook, stirring constantly, 2 minutes. Serve over sliced tenderloins and couscous. Makes 6 servings.

NOTES:

*Couldn't find, used Marrakesh Express Cranberry Currant Couscous (6.4 oz)

**grilled instead of in the oven