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Reverse seared Pineapple Pork Loin Chops

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    Reverse seared Pineapple Pork Loin Chops

    Howdy All You Meathead Maniacs!

    Last night I did something a little unusual and thought I'd share with you good cooks.

    I had a pineapple sitting on the counter that needed to be sliced and used. I also had a couple of pork loin chops that I needed to cook. So, knowing that pork and pineapple go together well, I did the following.

    I sliced off the sides of the pineapple and laid out my pork chops on them, covered both sides with a little butt rub, and tied everything together with butchers' string.



    All trussed up and ready to put on Beauty! my 19" KK.



    On Beauty! @ 400F with a nice FOGO fire in the KK. Temps were rock steady at 400F the entire time of the cook ... about 40 minutes.



    Here are the pineapple pork chops after about 40 minutes @ 400F. Just a slight char of the strings which never really threatened to burn.



    After about 40 minutes the pork loin IT was 135. Dadgummit, I let the temps get away from me. I was looking for about and IT of 120-125F. The lesson learned was that the pineapple didn't provide much insulation and the pineapple pork loins cooked much quicker than I anticipated. Next time I'll reduce the heat in Beauty! to about 300-325F and not be in a rush to head out to a meeting up at church.

    Here's a pic of the pork loin that has been pulled and untrussed. The pork loin here is essentially cooked through and through.



    So, even though the pork loin was cooked, I decided to finish the reverse sear and let them rest. The pork IT going back on Beauty! was 120F and Beauty was rocking along at 550F. Here are the pork chops on Beauty! right before I pulled them to let them rest and plate.



    Here are the pork loin chops on the cutting board with a final IT of 140F.



    And finally here are the pork loins slides open. and ready to plate.



    There are s few tips that I would pass on after this cook. First, the pork loin chops should have been marinated in a solution of pineapple juice, soy sauce, minced garlic, minced ginger, and a little crushed black pepper. Second, I mistakenly thought that the pineapple skin slices would provide more insulation than they did. Third, running Beauty! at 400F was an attempt to hurry the process along; future cooks of this type should be done between 300-350F.

    The pork loin chops were tasty and you could taste a slight flavor of pineapple. Marinating the pork in the above marinade would have helped the flavor. I also think that I'll score the pineapple flesh that comes in contact with the pork to insure a better pineapple flavor. All in all, this cook, while interesting and tasty, could have been much better if I had not tried to do so much in such a compressed time frame as I allowed. This was my first time doing this cook and I should have known to leave some slack in the rope.

    Thanks for looking.


    #2
    I might could go for this. I like pine apple but please leave it out of my cake. I need to grill some cauliflower before I get to this.

    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      Cauliflower steaks in pienapple?

      That's a bit much even for me!

      And I LOVE pineapple upside down cake; it's one of my favorites on the kamado.

    • Nate
      Nate commented
      Editing a comment
      I'm interested in this grilled cauliflower thing. Can you elaborate?

    • RonB
      RonB commented
      Editing a comment
      Nate - there was a recent post on cauliflower that should come up if you search - I haven't done it yet.

    #3
    CC, sounds very interesting and looks tasty... may have to give this a try next time do some chops.

    Comment


      #4
      Nate here's an article that Mosca recently posted on his grilled cauliflower.

      Comment


      • Nate
        Nate commented
        Editing a comment
        thank you

      #5
      Ken, that looks really tasty. What was your pull temp on the pork after the sear?

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        Joe, the final IT was something around 135-140°. That was too high for me.

      #6
      Nice cook, Ken! I think you're spot on re: the marinade.

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        Thanks! I'm planning Round 2 here in a couple of weeks. I'm even thinking about running my Jackard over on of the chops prior to the trussing and cooking. We'll see.

      #7
      This is a great idea. I will definitely give it a go at some point. I think I would be tempted to sear the pineapple as well just to make sure that any pork drippings/pieces that made there way in would be cooked to temp. Did you happen to check the IT of the pineapple?

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        That never occurred to me. I just tossed the pineapple skins when i was finished with them. There wasn't enough pineapple there to mess with.

        Thanks for the feedback. Try it; I think you'll like it. Be sure to marinade.

      • martybartram
        martybartram commented
        Editing a comment
        cool, I was not sure if you ate the pineapple or not.

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