We really like pork tenderloins grilled with pineapple:
I trimmed the silverskin and fat from the meat:
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0699.jpg)
...got a nice indirect fire started (should have put the fire on the right hand side):
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0700.jpg)
these were really easy to do and taste so good:
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0702.jpg)
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0705.jpg)
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0706.jpg)
That looks kickass!
I grill a lot of pineapple too. Do you ever dip them in cinnamon and sugar before grilling?
btw, there's a food porn category (http://weberkettleclub.com/forums/food-pr0n/36/?wap2)
outstanding looking pork!!!
Nice pork Bama!! What's the sauce on the finished product?
Quote from: Larry Wolfe on August 09, 2012, 09:49:07 AM
Nice pork Bama!! What's the sauce on the finished product?
That's what I was going to ask. It looks great and very nice looking loins Bama!
I marinaded it in bourbon, red pepper flakes, and a salt water mixture, the glaze is an orange, lime juice, and bourbon glaze.
Freakin awesome!
Brian
Do you have the recipe for the end sauce? I am looking for a good sauce to combine with tenderloin.
Quote from: Ted B on August 11, 2012, 06:28:48 AM
Do you have the recipe for the end sauce? I am looking for a good sauce to combine with tenderloin.
This is from The Weber
Smoke Cookbook
Sauce
2 navel oranges
1 lime
½ cup sugar
½ cup bourbon
½ cup finely chopped fresh cilantro leaves
Pork (I brined mine)
2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin
Extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
Finely grate the zest from the oranges and lime and set aside. Juice the oranges (you should have cup juice) and the lime (you should have 3 tablespoons juice).
In a medium, heavy-bottomed saucepan over medium-high heat, combine the orange and lime juice and the sugar and bring to a boil, stirring just until the sugar is dissolved. Continue cooking, without stirring, until the mixture is covered with large, glossy bubbles and is reduced to about ½ cup. Remove from the heat. Carefully stir in the bourbon, taking care that it doesn’t ignite.
Return the saucepan over medium-high heat and bring to a boil. Cook until syrupy and reduced again to ½ cup, stirring occasionally. Pour into a heatproof container and let cool completely. Stir in the orange and lime zest and the cilantro.
Lightly brush the tenderloins with oil and season evenly with the salt and red pepper flakes.
Prepare a two-zone fire for medium heat (350-450 degrees). Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill.
When the wood begins to smoke, cook the tenderloins over direct medium heat, with the lid closed as much as possible, until the outsides are seared and golden brown, about 10 minutes, turning occasionally. Then generously brush the tops with some of the sauce, close the lid, and cook for 3 minutes. Turn the pork over and brush with more sauce. Close the lid, and cook until the internal temperature reaches 145 degrees, about 5 minutes more.
Remove from the grill and let rest for 3-5 minutes. Cut the tenderloins crosswise into ½-inch slices and serve with the remaining sauce.
Serves four.
“Weber’s Smoke” by Jamie Purviance (Sunset, 2012)
It had KILLER flavor!
Thanks, I can't wait to try it. Sounds awesome.
Quote from: Ted B on August 11, 2012, 02:32:11 PM
Thanks, I can't wait to try it. Sounds awesome.
Anything with Bourbon is AWESOME! 8)