1 (15 oz.) can unsweetened sliced pineapple, undrained
2 cloves garlic, minced
2 tbsp. minced gingerroot
2 tbsp. soy sauce
1/2 tsp. dry mustard
2 (3/4 lb.) pork tenderloin
Vegetable cooking spray

Drain pineapple, reserving juice. Combine reserved juice and next 4 ingredients; set aside.

Trim excess fat from pork. Place tenderloins in a large, shallow baking dish; pour marinade over tenderloins. Cover and marinate 24 hours in refrigerator, turning occasionally.

Coat grill rack with cooking spray. Remove tenderloins from marinade; grill over medium coals 50-55 minutes, turning tenderloins occasionally. Meat is done when meat thermometer inserted in thickest part of tenderloin registers 170 degrees. Grill pineapple slices 5 minutes or until browned on both sides. Slice tenderloin and serve with pineapple slices.