Ingredients
1 can (8 ounces) unsweetened pineapple chunks, undrained1/4 cup olive oil, divided2 garlic cloves, peeled and halved2 teaspoons ground cumin2 teaspoons dried oregano3/4 teaspoon pepper, divided3/4 teaspoon salt, divided2 pounds pork tenderloin, cut into 3/4-inch slices1 pound fresh asparagus, trimmed4 medium carrots, halved lengthwise1 large sweet red pepper, halved1 bunch green onions, trimmed
Preparation
Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper.
Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.
