Ingredients
Grilled Pineapple Relish:
- 1 small pineapple, peeled, cut into 1/2-inch rounds, cored
- Canola oil
- Salt and freshly ground black pepper
- 4 green onions, thinly sliced
- 1 serrano chile, finely diced
- 3 tablespoons rice vinegar
- 1 tablespoon freshly chopped cilantro leaves
- Honey, to taste
Glaze:
- 4 tablespoons canola oil
- 1 small red onion, coarsely chopped
- 2 cloves garlic, chopped
- 1/4 cup dark brown muscovado sugar
- 1 cup dark rum
- 4 cups chicken stock
- 1 habanero chile, left whole with 3 slits cut into chile
- 2 cinnamon sticks
- 2 star anise
- Salt and freshly ground black pepper
- 1 1/2 pounds pork tenderloin, trimmed of excess fat
Directions
For the relish:
Heat the grill over high heat.
Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
For the glaze:
Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
Heat the grill over high heat.
Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
Serve the pork with the relish.
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By ama426_5639715
southampton, NY
on February 26, 2012
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I made this for dinner last night. Very very tasty. The recipe makes a lot of salsa, will serve it over some grilled chicken cutlets or put it in tacos or fajitas.
By pattykingcooper
Palm Beach Gard...
on October 17, 2010
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Love this recipe. I disagree with some that say it was too spicy, I wish I had used the seeds in the habanero chile used in the glaze,and the glaze was so easy, it thickened perfectly. The only ingredient I couldn't find was the muscovado sugar!! Use dark brown sugar instead. The Pineapple relish was fantastic! Even better the next day! Grilling the pork tenderloin on my gas grill was fine, just had to go slow and low and that took a bit longer. Made a big pot of w/w rice and was good to go! Overall, fantastic recipe I will cook this again and again!
By tbard4_11507397
Salem Township, MI
on March 15, 2010
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I am a HUGE fan of Bobby's so I always search out his recipes and his flavors never disappoint. This recipe is no exception, the flavors of the glaze and the relish are wonderful. You do need to keep a close eye on the glaze reducing because after the second reduction time I decided I had enough time to clean up after the kids with some of the toys. I was gone less than five minutes and my beautiful glaze had BURNED UP INTO NOTHING! With that high sugar content from the rum and the brown sugar, it goes quickly! I almost RUINED one of my All Clad pans too! We are still soaking and scrubbing it trying to get rid of that BLACK GOO stuck on the bottom. Needless to say, I had to make the glaze over because I was determined then and I watched it very closely and it was delicious. I will make it again but will write myself a note to keep an eye on that reducing glaze!
Read all 21 reviews