1 (8 oz.) can crushed pineapple
1 (6 oz.) can pineapple juice
2 garlic cloves, minced
2 tbsp. fresh ginger root, minced
2 tbsp. soy sauce
1/2 tsp. dry mustard
2 (3/4 lb.) pork tenderloins

Combine first six ingredients to make marinade. I like to combine these in an electric blender. Place pork tenderloins in glass bowl and pour marinade over pork. Cover and marinate for 24 hours, under refrigeration, turning tenderloins a couple of times.

When ready to cook, remove tenderloins from marinade. They may be grilled on gas or charcoal grill. They may also be baked on an oven broiler pan, in a 325 degree oven. They are done when a meat thermometer reads 170 degrees when inserted in the thickest portion of the tenderloin. When ready to serve, slice and serve.