This pork tenderloin is among the items offered at the Foodland Beretania supermarket's deli. Deborah Booker • The Honolulu Advertiser

Marinate the pork in this mixture for at least 8 hours and up to 24 hours.

Prepare barbecue (medium-high heat). Grill pork, turning occasionally, until thermometer inserted into thickest part registers 150 degrees (about 20 minutes). Using tongs, transfer pork to a platter; let pork rest 10 minutes. Arrange two medallions per plate. Serve with pineapple chutney (below).

Makes 4 servings.

• Per serving: 530 calories, 35 g total fat, 6.5 g saturated fat, 150 mg cholesterol, 700 mg sodium, 2.5 g carbohydrates, 0 g fiber, 0.5 g sugar, 48 g protein.

PINEAPPLE AND MAUI ONION CHUTNEY

• 1/4 cup olive oil
• 2 medium Maui onions, cut into
• 1/2-inch cubes
• 1 red bell pepper, cut into 1/4-inch dice
• 1/4 cup peeled and minced fresh ginger
• 2 pineapples (3 pounds total), peeled, cored and cut into 1/2-inch cubes
• 1 cup canned unsweetened orange juice
• 1/2 cup cider vinegar
• 1/2 cup packed light brown sugar
• 1 tablespoon curry powder
• 1 1/2 teaspoons dried hot red pepper flakes
• Coarsely ground black pepper
• Salt
• 2 tablespoons chopped cilantro
• 1 tablespoon finely sliced mint leaves

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.

Stir in pineapple, orange juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool.

Once it's cooled, stir in cilantro and mint leaves.

Serve chutney at room temperature.

If cilantro and green onions are omitted, this fresh sauce keeps for about 2 weeks, covered and chilled.

Makes 7 cups.