When the sun starts to set later and the winds are a bit warmer, we immediately begin grilling. Sometimes it's not even that warm, but that doesn't stop us from making burgers and hot dogs, steaks and chops. We end up making almost all of our lunches and dinners on the grill each weekend. Not only do we love grilled food, but cooking outside on the grill means less clean up in the kitchen and we get to relax outside, grilling and watching the kids play.
Some of our favorite meals on the grill are Spinach and Feta Stuffed Pork Chopped and Grilled Skirt Steak. We also love to make fish, and we regularly grill vegetables and sometimes fruit, like this Grilled Pork Tenderloin and Pineapple.
Pork tenderloin is one of my favorite cuts; it's fairly low cost, low fat, and a nice change from the usual chicken and steak. It's also fairly bland to start with and can support strong flavors infused through marinade or paired beside it. Pork and pineapple are a great combination. Pineapple is one of the most popular fruits with our family, and made this meal a new Sunday Supper favorite.
I made a quick and easy marinade for the pork loin with pineapple juice that I reserved when I cut the pineapple, garlic and rosemary. The marinade is great blend of savory and sweet and is complemented perfectly by the warm, sweet grilled pineapple.
Grilling pineapple is so easy! It's a sturdy fruit that, when sliced thick, will hold up well on the grill. The pineapple needs only to be warmed though and given some nice grill marks. Don't bother trying to add oil or butter or extra sugar. The grilling brings out the intense sweetness of the pineapple and there is no need to mess with nature on this one!
Looking for some other out of the ordinary grilling ideas? Try David's Grilled Meatballs Recipe or Grilled Sweet Potatoes.
Grilled Pork Loin Recipe
Ingredients
- 1 1/2 pounds pork loin, boneless and silver skin removed
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 2 cloves garlic, minced or pressed
- 1 sprig fresh rosemary
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 pineapple, peeled, cored and cut into 8 long spears
Directions
- Combine the pineapple juice, olive oil, garlic, rosemary and salt and pepper in a long shallow bowl or large ziplock bag.
- Place pork in the marinade, seal and refrigerate for 1 hour.
- Heat grill to medium. Remove pork and pat dry, discard marinade. Grill pork tenderloin about 3-5 minutes on each side. Turn heat to low and cook another 10 minutes until inside reached 140°F. Remove from grill and cover with foil, let sit for 10 minutes before slicing.
- Over a medium high grill, place pineapple spears on the grates. Cook about 3 minutes on each side until nice grill marks have formed and the pineapple is warmed through. Serve with sliced pork tenderloin.
via Food Fanatic http://ift.tt/1prcJsw
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