Yesterday was a heavy on the cooking day. It began on Saturday with the measuring, slicing, dicing and mixing of the marinade. After close to 24 hours of swimming in “delicious,” the tenderloins were grilled along with mini-sweet peppers, pineapple, and sliced egg plant. We also added fresh corn on the cob to the menu.
Below you will find the recipe and directions. It entails a lot of “potschkie” but is well worth it for the taste. One hint on the egg plant (if you don’t already know this:) slice, place in a colander, sprinkle liberally on all sides with salt, and let sit for 30 minutes. The salt removes the excess moisture in the eggplant and also neutralizes any bitter taste. Be sure to thoroughly rinse off the salt and pat dry before coating in olive oil and grilling.
For dessert, we baked “Guilt Free Chocolate Brownies” from Trader Joes and topped them with walnuts and whipped cream.
Grilled Marinated Pork Tenderloin With Pineapple
(Serves 6 and maybe more)
For the pork marinade:
2 pork tenders +/- 1 lb ea
½ cup peanut oil (or any veg oil)
¼ cup hoisin sauce
¼ cup plum sauce
¼ cup soy sauce
¼ cup rice-wine vinegar
½ cup orange juice
¼ cup dry sherry
1 jalapeño, seeded & minced
Dash of dark sesame oil
2 scallions, thinly sliced
2 cloves garlic, minced (I use more)
2 tbs ginger, peeled & finely chopped
1 tbs Dijon (or any strong mustard)
¼ cup plus 2 tbs cilantro
For the pineapple:
1 lg pineapple, peeled, cored, sliced
Salt & black pepper, to taste
(I like to double the marinade recipe so there is a lot available when you reduce it to use as a sauce at the meal. It is quite delicious!)
1. Make the marinade minus 2 tbs of cilantro. Place pork into a plastic container & pour marinade over the tenderloin to coat. Seal container and refrigerate between 4 hours & overnight, turning tenderloins twice or more.
2. Thirty to 60 minutes before grilling, set the loins at room temperature. Slice the pineapple into ¾ inch rounds. Brush with olive oil and sprinkle with salt and pepper. Preheat gas or charcoal grill (best if grill is fitted with a lid.)
3. Pour the marinade into a saucepan, bring to a boil and simmer for 15 minutes, whisking often to prevent burning. Keep warm.
4. Cook the tenderloins on the hottest part of the grill for 90 seconds on each side. Turn grill down to medium, cover and cook until the internal temperature of the pork registers 145- 150 degrees for medium rare, (15 to 20 minutes more) turning every 4 minutes. Transfer the pork to a platter, cover with foil and let rest for 5 minutes.
5. Grill the pineapple at the same time. Remove from grill when tender (probably before pork is ready) and keep warm.
6. Slice the tenderloins on the bias into ½ inch thick pieces. Overlap slices on a warm platter. Surround with the grilled pineapple, drizzle with sauce and top with remaining cilantro. Serve with extra sauce on the side.
Taken from “The Way We Eat” in The New York Times and thanks to Joe Henderson