GRILLED PINEAPPLE PORK & VEGETABLES

Grilled Pineapple Pork & Vegetables image

Provided by Raven Higheagle @ravenhigheagle

Number Of Ingredients 12

1 can(s) (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup(s) olive oil, divided
2 clove(s) garlic, peeled and halved
2 teaspoon(s) ground cumin
2 teaspoon(s) dried oregano
3/4 teaspoon(s) pepper, divided
3/4 teaspoon(s) salt, divided
2 pound(s) pork tenderloin, cut into 3/4-inch slices
1 pound(s) fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch(es) green onions, trimmed

Steps:

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.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145 degrees. 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.
Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.