Title: Pineapple pork tenderloin
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      1 cn (15 1/4-oz) crushed
           -pineapple, undrained
    1/4 c  Teriyaki sauce
      3 tb Balsamic vinegar, divided
      2    Pork (1 1/2-lb) tenderloins
    1/2 c  Hot pepper jelly
      2 pk (2.6-oz) sesame-ginger
           -couscous, cooked
 
  Drain pineapple, reserving juice. Chill pineapple. Combine juice,
  teriyaki sauce, and 2 tablespoons vinegar in a 13- x 9-inch baking
  dish. Add pork, turning to coat. Chill, covered, overnight, turning
  occasionally. Remove pork, reserving 2 tablespoons marinade. Broil
  pork on a lightly greased rack in a broiler pan 4 inches from heat
  (with electric oven door partially open) 10 to 15 minutes on each
  side or until meat thermometer registers 160 B0. Bring pineapple,
  reserved marinade, remaining 1 tablespoon vinegar, and jelly to a
  boil in a saucepan. Cook, stirring constantly, 2 minutes. Serve over
  sliced tenderloins and couscous.