1/2 (4-lb size) fresh pineapple, peeled, cut in half lengthwise
1 medium Gala or Fuji apple, cored and quartered
1 tablespoon vegetable oil
Pork Tenderloin:
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1 1/4 lb pork tenderloin, trimmed
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Potatoes:
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Milk and butter called for on potato mix pouch
4 oz cream cheese (from 8-oz package)
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Heat gas or charcoal grill. Cut halved pineapple in half lengthwise to make 2 triangular wedges. Cut away any remaining core. Rub pineapple and apple with the 1 tablespoon vegetable oil. Place on grill over medium heat. Cover grill; cook 4 to 7 minutes on each side or until grill marks form and fruit turns easily. Transfer to cutting board; let stand 10 to 15 minutes or until cool enough to handle. Chop fruit, and set aside. In small bowl, mix honey, mustard and horseradish; set aside. Rub pork with 1 tablespoon vegetable oil, the salt and pepper. Place pork on grill over medium heat. Cover grill; cook 15 minutes. Turn; generously brush with honey mustard mixture, and grill 8 to 13 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F. Transfer to cutting board; cover with foil and let stand 5 minutes. Thinly slice. Meanwhile, make mashed potatoes in microwave as directed on pouch. Stir in cream cheese until combined. Top with parsley. Serve pork with fruit and mashed potatoes.