Grilled Pork Tenderloin with Mango Salsa

2 separate grilled pork tenderloin pictures - one on the left is at about 155 - 160 degrees. the one on the right was overcooked a bit (try to avoid that). My other half was at the grill that day, but let's just keep that between us friends :-)

2 pork tenderloin's, each about 1 - 1.25 lbs
6 oz pineapple juice
1 1/2 Tablespoon peeled and grated fresh ginger
3 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
Kosher Salt and freshly ground black pepper, to taste
Mango Salsa
4 - 6 Boston or Iceberg Lettuce leaves

1. Combine the pineapple juice, ginger, soy sauce and vinegar in a zip top plastic bag, add pork tenderloin and marinade in the refrigerator for about an hour, turning occasionally.

2. Remove pork from refrigerator, discard marinade and sprinkle pork with salt and pepper. Leave out at room temperature until ready to grill (about 30 minutes).

3. Heat grill and coat rack with a little olive oil.

4. Insert thermometer into one of the pork loins and grill for about 25 minutes, or until internal temperature reaches about 160, turning occasionally.

5. Remove from heat, let stand for about 10 minutes.

6. To serve, slice thin and top with Mango Salsa on a bed of lettuce leaves.

Yield: 4 - 6 Servings