Hope everyone had a wonderful Easter! I spent the weekend at home with my family–my oldest brother, Andy, was even able to fly in from Atlanta. We had a delicious brunch on Sunday at the country club, then went home to soak up some sun by the pool. You could say I resemble a lobster right now.
Since my brother, Matt, had to work on Easter, we had a family dinner on Saturday night. We ate this pork tenderloin with grilled pineapple salsa, and Andy made these unbelievable Brussels sprouts cooked in bacon grease and topped with bacon crumbles and golden raisins. Now that’s one way to get me to eat Brussels sprouts! I wasn’t able to snap a photo since we gobbled them up so quickly, but I’m sure I’ll make them soon. :)
2 (1 lb.) pork tenderloins, trimmed of fat and silver skin
6 tbsp. olive oil
1 tbsp. ground chipotle chili powder
2 tsp. salt, plus a pinch
1 tsp. freshly ground black pepper
1 tsp. dried Mexican oregano, crumbled
1 1/2 tbsp. minced garlic
3 tbsp. fresh lime juice
1 pineapple, peeled and cut crosswise into 1/2-inch slices
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
2 tbsp. red bell pepper, minced
1 tbsp. fresh cilantro leaves, finely chopped
Fresh cilantro, for garnish
Cilantro oil, recipe below
Preheat grill to high.
Rub the pork tenderloins all over with 3 tbsp. of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 tsp. of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.
Brush the pineapple slices lightly with 1 tbsp. of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tbsp. of lime juice, remaining 2 tbsp. of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, chopped cilantro and cilantro oil–stir to combine. Set aside while you grill the pork.
Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.
Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro.
Cilantro Oil recipe:
1/4 cup fresh cilantro leaves
2 tbsp. fresh mint leaves
1/2 cup olive oil
Salt and pepper, to taste
Place herbs in a small food processor and blend. Slowly add oil to emulsify. Season with salt and pepper.
Recipe from Food Network.