Grilled Pork with Pineapple-Cucumber Sauce

WHAT YOU WILL NEED:

1 can (20 oz.) Dole Pineapple Chunks
2 teaspoons finely grated orange peel
1 large orange, peeled and coarsely chopped
1 cup peeled, seeded and chopped cucumber
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
3 tablespoons honey
1 tablespoon mustard
1 tablespoon seeded and finely chopped chili
2 large cloves garlic, finely chopped
2 to 2-1/2 pounds pork tenderloin

HERE'S HOW:

1. Drain pineapple chunks; reserve juice. Set aside.
2. Combine pineapple chunks, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate.
3. Combine reserved juice, honey, mustard, chili and garlic in shallow non-metallic dish. Add pork; turn to coat all sides. Cover; marinate 15 minutes in refrigerator.
4. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Slice pork into 1/4-inch rounds. Serve with Pineapple-Cucumber Salsa.

Rich in Potassium and Vitamin C.