Caribbean Pork Tenderloin | Louisiana Kitchen & Culture

Ingredients

• 1½ pounds pork tenderloin, trimmed
• 8-oz can pineapple in its own juice (NOT heavy syrup), drained, juice reserved
• 1/2 cup pineapple juice
• 1/4 cup soy sauce, Tamari preferred
• 1 teaspoon ground cumin
• 4 cloves garlic, coarsely chopped
• 1 - 4 serrano chilis, coarsely chopped (to taste)
• Juice of one lime
• 1 cup cilantro