|Recipe Categories||Pork |
|1⁄2||Cup||extra-virgin olive oil|
|1⁄4||Bunch||cilantro, chopped coarsel, about 1/4 cup|
|1⁄4||Bunch||green onions, coarsely chopped, about 1/3 cup|
|2||stalk||lemongrass, white part only, thinly sliced|
|1||each||jalapeno chile, seeded and chopped|
|1||Clove||garlic, small & peeled|
|1||Teaspoon||coarse kosher salt|
|1⁄2||Teaspoon||freshly ground black pepper|
|2||Tablespoon||fresh lime juice|
|2||each||1 lb. pork tenderloins|
|2||each||medium Maui onions, cut into 1/2” cubes|
|1||each||red bell pepper, cut into 1/4” cubes|
|1⁄4||Cup||ginger, peeled and minced|
|2||Pound||or 3 lbs.local pineapple, peeled, cored and cut into 1/2" cubes|
|1⁄2||Cup||packed light brown sugar|
|1 1⁄2||Teaspoon||dried red pepper flakes|
|each||salt and coarsely ground black pepper|
|2||Tablespoon||cilantro, finely chopped|
|1||Tablespoon||mint leaves, finely chopped|
- Purée olive oil, cilantro, green onions, lemongrass, jalapeno, garlic, salt, and pepper in blender until smooth. (Marinade can be made one day ahead: cover and chill, then reblend.)
- Whisk in lime juice.
- Slice each pork tenderloin into four slices about 1 ½” thick for a total of 8 medallions.
- Marinate pork in the refrigerator for 8 to 24 hours.
- Preheat barbecue or broiler to medium-high heat.
- Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally (about 20 minutes).
- Using tongs, transfer pork to a platter; let pork rest ten minutes.
- Arrange two medallions per plate.
- Serve with Pineapple Chutney.
- Heat oil in a 12” heavy skillet over moderately high heat until hot but not smoking.
- Sauté onions in olive oil, until softened.
- Add bell pepper and ginger and stir one minute more.
- Stir in pineapple, orange juice, vinegar, brown sugar, curry powder, and red pepper flakes.
- Simmer, stirring occasionally until thickened (about 15 minutes).
- Season with salt and pepper.
- When chutney is cool, stir in cilantro and mint leaves.
- Serve at room temperature.
Pineapple Chutney Preparation: If cilantro and mint leaves are omitted, the chutney will keep for about 2 weeks covered and chilled.