Glazed Pork Tenderloin with Pineapple

Serves 4

4 slices (each 1/2 inch thick) fresh pineapple
3 T dark hoisin sauce
2 t grated peeled fresh ginger
1 garlic clove, minced
1 t Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
Coarse salt
Fresh ground pepper
Quick Ginger Sauce (below)

Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.

In a small bow, combine the hoisin sauce, ginger, garlic and mustard.

Place the pork on a broiler pan fitted with a rack. Brush with the hoisin mixture; season with salt and pepper.

Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more.

Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.

Quick Ginger Sauce:

2 T dark hoisin sauce
2 T pineapple juice
2 t grated peeled fresh ginger
1 t soy sauce
fresh ground pepper

In a small bow, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce; season with pepper.

Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.