Recipe

Instructions

1. Blend teriyaki baste & glaze with honey & pineapple, mustard and 2 Tbsp. water; remove and reserve 1/3 cupful.
2. Butterfly tenderloins lengthwise, being careful not to cut all the way through; press open to flatten.
3. Cook on grill 5 to 7 inches from medium-hot coals 12 minutes, or until meat thermometer inserted into thickest part registers 160°F., turning over and brushing occasionally with remaining glaze mixture. (Or, broil 4 to 5 inches from heat source 10 minutes; turn over and brush once with glaze mixture.)
4. Let stand 5 minutes before slicing.
5. Serve with reserved glaze mixture.