Title: Swine Apple
Post by: Idahawk on May 16, 2015, 07:15:22 PM
Post by: Idahawk on May 16, 2015, 07:15:22 PM
Seasoned Pork Tenderloin, stuffed into a whole cored and peeled pineapple, wrapped in bacon and then smoked 5 hours , glazed and served .
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" Esto Perpertua "
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" Esto Perpertua "
Title: Re: Swine Apple
Post by: SixZeroFour on May 16, 2015, 07:53:58 PM
Post by: SixZeroFour on May 16, 2015, 07:53:58 PM
Sweet jeebus that looks delicious! Very cool idea!
Title: Re: Swine Apple
Post by: jcnaz on May 16, 2015, 09:05:12 PM
Post by: jcnaz on May 16, 2015, 09:05:12 PM
Okay, I saw this on FB last week done with boneless country ribs. I like your tenderloin idea better. Did the pork stay moist?
One tenderloin per pineapple?
Sorry about all of the questions, but enquiring minds want to know!
One tenderloin per pineapple?
Sorry about all of the questions, but enquiring minds want to know!
Title: Re: Swine Apple
Post by: Idahawk on May 17, 2015, 07:00:53 AM
Post by: Idahawk on May 17, 2015, 07:00:53 AM
Quote from: jcnaz on May 16, 2015, 09:05:12 PM
Okay, I saw this on FB last week done with boneless country ribs. I like your tenderloin idea better. Did the pork stay moist?
One tenderloin per pineapple?
Sorry about all of the questions, but enquiring minds want to know!
Pork was very moist
One tenderloin per pineapple
The recipe circulating that calls for country style ribs works also , I just find tenderloin comes out better in the end product .
" Esto Perpertua "
Title: Re: Swine Apple
Post by: 1buckie on May 17, 2015, 07:31:34 AM
Post by: 1buckie on May 17, 2015, 07:31:34 AM
Not too many places you would see this statement:
"One tenderloin per pineapple "
I've wrapped a lot of stuff in bacon, but this, my man, is a new twist !!!!
Well Done !!!!!
"One tenderloin per pineapple "
I've wrapped a lot of stuff in bacon, but this, my man, is a new twist !!!!
Well Done !!!!!
Title: Swine Apple
Post by: Idahawk on May 17, 2015, 08:37:45 AM
Post by: Idahawk on May 17, 2015, 08:37:45 AM
Select a pineapple that's both fat and long if possible , look for a golden color as they are typically riper.
Season and then Brown your pork , pan or grill it, put a nice crust on the outside
Core and skin pineapple leave about one inch of the pineapple on the outside and leave the bottom for a cap . Save the pineapple pieces for a glaze .
Stuff pork into pineapple and tooth pick on the cap .
Season the pineapple with anything you like, I used garlic and pepper .
Next wrap in thick cut bacon , do not stretch the bacon or it will break in the cooking process , cover pineapple completely and throughly using tooth picks to hold the bacon . I used a pepper bacon . You want the bacon to form a crust keeping the pineapple juice sealed in as best as possible .
Smoke at 240- 250 for 3-5 hours until pork reaches 170 internal temp .
Glaze for the last hour
Glaze recipe - cook pineapple in sauce pan on low for several hours , add 1 cup brown sugar , two table spoons orange or lemon juice, 1/4 tsp salt and pepper, reduce down until it makes about a cup
make a slurry with corn starch and slowly add to pan until it resembles jam or jelly and the glazes thickens
" Esto Perpertua "
Season and then Brown your pork , pan or grill it, put a nice crust on the outside
Core and skin pineapple leave about one inch of the pineapple on the outside and leave the bottom for a cap . Save the pineapple pieces for a glaze .
Stuff pork into pineapple and tooth pick on the cap .
Season the pineapple with anything you like, I used garlic and pepper .
Next wrap in thick cut bacon , do not stretch the bacon or it will break in the cooking process , cover pineapple completely and throughly using tooth picks to hold the bacon . I used a pepper bacon . You want the bacon to form a crust keeping the pineapple juice sealed in as best as possible .
Smoke at 240- 250 for 3-5 hours until pork reaches 170 internal temp .
Glaze for the last hour
Glaze recipe - cook pineapple in sauce pan on low for several hours , add 1 cup brown sugar , two table spoons orange or lemon juice, 1/4 tsp salt and pepper, reduce down until it makes about a cup
make a slurry with corn starch and slowly add to pan until it resembles jam or jelly and the glazes thickens
" Esto Perpertua "
Title: Re: Swine Apple
Post by: addicted-to-smoke on May 17, 2015, 09:15:44 AM
Post by: addicted-to-smoke on May 17, 2015, 09:15:44 AM
This is on another planet from where I am. I don't even know how to respond.
Title: Re: Swine Apple
Post by: WNC on May 17, 2015, 11:48:01 AM
Post by: WNC on May 17, 2015, 11:48:01 AM
This will be tried for sure!
Incredible, I'm with ATS, I'm sort of at a loss for words
Incredible, I'm with ATS, I'm sort of at a loss for words
Title: Re: Swine Apple
Post by: austin87 on May 17, 2015, 03:20:58 PM
Post by: austin87 on May 17, 2015, 03:20:58 PM
That is a such a neat cook! Great looking grub!