- Yield: 4 servings
Grilled Pineapple with Pork Tenderloin
Ingredients
- Chutney
- Fresh Pineapple - 1/2 (diced)
- Red Pepper - 1/4 cup diced
- Green Pepper - 1/4 cup diced
- Red Onion - 1/4 cup diced
- Fresh Ginger - 1/2 tsp minced
- Fresh Garlic - 1/2 tsp minced
- Cilantro - 1 tsp. minced
- Scallions - 2, diced
- Chili Powder - 1 tsp.
- Cumin - 1/4 tsp.
- Rice Wine Vinegar - 3 Tbs.
- Other Ingredients
- Sliced Pineapple - 1/2 pineapple, sliced
- Pork Tenderloin - 1 lb.
- Extra Virgin Olive Oil - 1 tsp.
- Salt - to taste
- Black Pepper - to taste
- Mesclun Greens - 3 cups (or any baby greens)
- Chili Powder - 1/2 tsp.
Instructions
- Peel one fresh pineapple and cut in half. Dice half for the chutney and slice the other half into 4 slices, ½ inch thick.
- Mix together all chutney ingredients and reserve.
- Lightly coat tenderloin with olive oil, then season with salt and pepper. Sprinkle chili powder over entire tenderloin.
- Heat the grill to medium high.
- Place tenderloin on grill. Turning every few minutes, grill pork to an internal temperature of 150 degrees. (about 15 minutes)
- Halfway through the cooking, lay the pineapple slices on the grill. Turn them once.
- Remove pineapple and pork from grill and let rest 5 minutes.
- Divide mesclun greens among 4 plates and top each with a pineapple slice. Slice pork on the bias in quarter inch slices and shingle in the center of the plate, against the grilled pineapple. Spoon chutney over sliced pork. Instead of individual dishes you may arrange on a large platter too.
