GRILLED MARINATED PORK TENDERLOIN WITH PINEAPPLE

GRILLED MARINATED PORK TENDERLOIN WITH PINEAPPLE image

Categories Pork

Number Of Ingredients 20

For the pork and marinade:
2 pork tenderloins, about 1 pound each
1/2 cup peanut oil
1/4 cup hoisin sauce
1/4 cup plum sauce
1/4 cup soy sauce
1/4 cup rice-wine vinegar
1/2 cup fresh orange juice
1/4 cup dry sherry
1 jalapeño, seeded and minced
Dash of dark sesame oil
2 scallions, chopped
4 cloves garlic, minced
2 tablespoons ginger, peeled and finely chopped
1 tablespoon Dijon mustard
1/4 cup plus 2 tablespoons chopped cilantro
For the pineapple:
1 large pineapple, peeled
Olive oil
Salt and freshly ground black pepper.

Steps:

1. The night (or at least 4 hours) before, make the marinade: place the tenderloins in a baking dish. In a nonreactive bowl, mix together the remaining ingredients minus 2 tablespoons of the cilantro. Pour the marinade over the tenderloin to coat. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the tenderloins twice. 2. Prepare a gas or charcoal grill fitted with a lid. Thirty to 60 minutes before grilling, set the loins at room temperature. Pour the marinade into a saucepan, bring to a boil and simmer for 15 minutes, whisking often to prevent burning. Keep warm. 3. Cook the tenderloins on the hottest part of the grill for 90 seconds on each side. Cover the grill and cook until the internal temperature registers 145 to 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. 4. Slice the pineapple into fl-inch rounds. Remove the core. Brush with olive oil and sprinkle with salt and pepper. Grill the pineapple until tender. 5. Slice the tenderloins on the bias into 1/2-inch-thick pieces. Overlap slices on a warm platter. Surround with grilled pineapple, drizzle with sauce and top with remaining cilantro. Serve with extra sauce on the side. Serves 5.