Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. 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:	126
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:	61
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:	57
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:	53
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:	60
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
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review