- 1/4 cup(s) hoisin sauce
- 1 tablespoon(s) honey
- 1 tablespoon(s) grated fresh peeled ginger
- 1 teaspoon(s) Asian sesame oil
- 1 whole(s) (1 1/4 pounds) pork tenderloin
- 1/2 medium pineapple, untrimmed
- 2 tablespoon(s) brown sugar
Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil.
Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally.
With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.
Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes.
Transfer pineapple to platter.
Thinly slice pork and serve with pineapple wedges.