Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Asian style pork tenderloin with grilled pineapple

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Asian style pork tenderloin with grilled pineapple

    Howdy folks,

    I decided to try and combine a lot of fruit and citrus freshness with pork. From my experience pork always goes really well with citrus flavors. The simplest marinade ever for pork is just to mix oil and lemon juice.

    So for this one I made a mango salsa, grilled pineapple and pork tenderloin that were marinated in Char Siu. Last October I received a few bags from my friend Marauderer when I visited him in Atlanta. Thanks Barry!

    I thought it would all go well together, and it did. Plus it was an easy cook.

    Mango salsa
    1 mango (ripe)
    2 fresh limes (only the juice)
    1 shallot
    10 cherry tomatoes
    1/2 pot of fresh cilantro

    Chop, mix and add the lime juice, and leave it in the fridge for a couple of hours.

    Freshness!

    Click image for larger version

Name:	mangosalsa.jpg
Views:	137
Size:	71.7 KB
ID:	80053

    The pork tenderloins were marinated in the Char Siu (and water) for 24 hours in the fridge.

    Prepare the pineapple by cutting it in large wedges, and brush them well with golden syrup. The syrup will caramellize on the surface.

    Pineapple wedges in the making:

    Click image for larger version

Name:	asian_pork_pineapple_wdges.jpg
Views:	74
Size:	54.1 KB
ID:	80054

    I then fired the ole grill up, had it running at 260° F, and put the pork tenderloin on the grate.

    Let's get this fire started:

    Click image for larger version

Name:	asian_pork_on_the_grate.jpg
Views:	66
Size:	82.3 KB
ID:	80055

    After less than an hour it had reached an internal temp of 122° F, so I took them off. I then stoked the fire so I got the grill temp up to 400° F, ready for some direct heat.

    I then put the pork back on, together with the pineapple. I gave the pork a good reverse sear, and charred the pineapple. When the pork reached an internal temp of 150° F they were done (I didn't want them well done). I let them rest, then served it all on a platter.

    Pork and pineapple getting seared:

    Click image for larger version

Name:	asian_pork_done.jpg
Views:	66
Size:	107.6 KB
ID:	80056

    Overall this dish turned out really fresh, and if you want to try something that is still proper bbq, but a bit "lighter", I can really recommend this one.

    Dinner is served:

    Click image for larger version

Name:	asian_pork.jpg
Views:	72
Size:	76.0 KB
ID:	80057

    If you're missing a sauce (I did...), you can make The Simplest Sauce Everâ„¢:
    1 cup creme fraiche
    2-3 tbsp Sweet Baby Ray's Hickory & Brown sugar

    This (cold) sauce goes well with most bbq dishes.


    #2
    Beautiful! I love mango salsa.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks! Yes, it turned out really good. It is now included in my standard repertoire for side dishes.

    #3
    Looks great, I make mango salsa for leftover pulled pork tacos, really great stuff. Just did my first pineapples this weekend, turned out really well.

    I thought 122 was an awfully specific temp to pull the meat, Google tells me that is 50 celsius so it makes sense.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Ha ha, yes, right on! Google is my friend for all the conversions.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


A Propane Smoker That Performs Under Pressure

The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.