Recipes and Links

Hawaiian Pork Tenderloin



1 pkg pork tenderloins (2 come in a package)

¼ cup Flying Olive Lime Extra Virgin Olive Oil

¼ cup plus 2 Tbsp Flying Olive Pineapple Balsamic Vinegar

¼ cup plus 2 Tbsp Flying Olive Coconut Balsamic Vinegar

2 tsp garlic powder

½ tsp Five Spice powder

2 tsp powdered ginger

½ tsp red pepper (optional)

2 tsp honey

2-4 Tbsp chopped cilantro for garnish (opt)


Wash and pat dry the tenderloins.  Remove the silver skin and any extra fat.  Place in a zip-lock bag.

Mix the remaining ingredients together.  Pour over the tenderloins.  Zip the bag closed and flip a few times until the tenderloins are well coated.  Place
in the refrigerator for 2 hours up to 24 hours, flipping the bag a few times, if you can.  Note: the longer these marinate, the stronger the flavors!)

A few minutes before you are ready to cook the tenderloins, turn the grill on to high.  Drain the tenderloins.  When the grill is hot, sear the first side for 5 minutes. Turn the grill down to medium.  Turn the tenderloins over and sear the next side for 5 minutes.  If your tenderloins are thin, you may want to check for doneness.
If they are thicker, sear the last side for 5 minutes and then check for doneness, cooking for another 5 minutes on the last side, if necessary. They do
not need to be totally done as they will continue to cook once under the foil.  Tenderloins get very dry when overcooked.

Take off the heat and place under a foil tent for 10 minutes.  Cut on the diagonal and sprinkle with fresh cilantro.  Serve. (Great sides pictured: Cilantro Lime Rice and Coconut Lime Pineapple)

Submitted by Barb L.