This is James Eagle’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
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768 per serving
- 3/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons orange juice
- 3 tablespoons brown sugar
- 2 tablespoons dehydrated onion
- 1 tablespoons parsley, finely chopped
- 1 teaspoons garlic, pressed
- 1 teaspoons tabasco
- 1/2 teaspoons ground ginger
- 1 pounds pork tenderloin
- 1 pineapple
Combine the top eight ingredients together in a medium size bowl. Whisk for 30 seconds and set aside.
Trim/remove any fat or sinew from pork tenderloin. Cut into 15 - 10 oz. pieces, add to marinade.
Place lid on bowl and gently swirl pork to cover meat. Refrigerate marinated pork overnight for best flavor.
Clean and core one pineapple, cutting it into approximately 1-in. wedges. Refrigerate till needed.
Before grilling, place five marinated pork pieces and five pineapples wedges on a skewer, alternating pork and pineapple.
Pour marinade in a small pan and heat on grill top until it boils. Remove marinade from heat and use to baste skewers before serving.
Place on grill, using med-high heat and cook until pork is at least an internal temperature of 160 degrees.