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Asian style pork tenderloin with grilled pineapple

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  • Henrik
    commented on 's reply
    Ha ha, yes, right on! Google is my friend for all the conversions.

  • _John_
    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.

    Leave a comment:

  • Henrik
    commented on 's reply
    Thanks! Yes, it turned out really good. It is now included in my standard repertoire for side dishes.

  • Huskee
    Beautiful! I love mango salsa.

    Leave a comment:

  • Henrik
    started a topic Asian style pork tenderloin with grilled pineapple

    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.


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    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:

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    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:

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    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:

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    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:

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    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.


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