Grilled Chile-Pineapple Pork Tenderloin

Opposites.  My husband and I are opposite in a lot of ways.  He's always hot, and I run colder than the average person.  He abides by ALL rules and I tend to hang out in the gray areas.  He's a morning person and well...  I'm not.  He is the long term planner in the relationship and I am the detail queen. 

Our different ways of approaching life can cause us to butt heads at times but we also compliment each other in a lot of ways. He makes sure that we're adequately preparing for our retirement, I make sure we don't run out of toilet paper and toothpaste in the house.  🧻 Equally important roles in a marriage.  😂

The exception to the rule is when we're in the kitchen.  We actually switch roles when it comes to cooking.  I'm much more of a "wing it" kind of cook and he measures out every single ingredient with scientific precision.  The word "pinch" causes all sorts of anxiety for him.  He want's to know exactly what that translates to in terms of number of grains of salt.  🧂😅 And don't even get me started on trying to explain how much parsley to have him pick from the garden.  🌿😂

​​I think a lot of our different cooking styles has to do with experience.  I've logged a lot of hours in the kitchen and I've learned how to substitute out of necessity. This recipe, for example, was written for pork chops.  There were no pork chops to be found at the grocery store so I turned it into a pork tenderloin recipe.  I think it turned out to be a pretty great pork tenderloin recipe but if you've got chops - by all means, go for it.  

Grilled Chile-Pineapple Pork Tenderloin
1/2 cup fresh cilantro, chopped
1/2 cup pineapple juice
1 jalapeno pepper, chopped
1 Tablespoon honey
1 Tablespoon lime juice
1 teaspoon salt
1/2 teaspoon pepper
1 pound boneless, thin-cut pork chops
1 pineapple, cored and cut into 1/2" rings
1 red onion, cut into 1/2" thick rings
1 Tablespoon olive oil

Combine cilantro, pineapple juice, jalapeno, honey, lime juice, 1/4 t. salt and 1/4 t. pepper in blender.  

Process until smooth.  Reserve 1/4 cup.  

Transfer remaining mixture to ziploc bag with pork.  Let stand 5 minutes. 

Brush pineapple and onion slices with olive oil.   Season with remaining salt and pepper. 

Grill pork to 145.  

Grill pineapple and onion rings. 

Drizzle pork and pineapple with reserved sauce.  Serve with additional cilantro and lime wedges. 

This warm weather lately has me all gung ho to fire up my Big Green Egg.  This recipe is the perfect kick off to summer.  (Yes, I know that it's still April.  But since we've all spent the month in - I'm officially starting my summer early.)  It's a perfect blend of sweet and spicy and fruity.  Hope you enjoy.

​Ciao!

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