The marinade for the tenderloin is based off of the flavors of pineapple, ginger and teriyaki and is finished with cilantro, lime, and a splash of bourbon. It is a great entree that can be dressed up for a summer barbecue or quickly prepared for a weeknight meal.
By Taylor Mathis and Sally James
The marinade for the tenderloin is based off of the flavors of pineapple, ginger and teriyaki. Once grilled, the tenderloin is finished off with grilled pineapple that has been dressed with cilantro, lime and a splash of bourbon. This meal will leave you feeling satisfied and not overwhelmingly full. It is a great entree that can be dressed up for a summer barbeque or quickly prepared for a weeknight meal.
- 2 Pork tenderloins (about 3 pounds total) trimmed
- 1 cup pineapple juice
- ½ cup chopped scallions (white and green parts)
- ⅓ cup chopped fresh ginger
- ¼ cup fresh squeezed orange juice
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 2 Tablespoons honey
- 2 Tablespoons bourbon
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon chopped garlic
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon crushed red pepper flakes
- flaked sea salt for garnish (optional, we used Maldon)
- 1 whole pineapple, skinned, cored and cut into slices
- ½ cup chopped cilantro
- 3 Tablespoons fresh squeezed lime juice
- 1 Tablespoon bourbon
- 1 teaspoon fresh grated lime zest
- Put the tenderloins into a gallon plastic storage bag. Set aside. In a large bowl, add the pineapple juice, scallions, ginger, orange juice, soy sauce, sesame oil, honey, bourbon, vinegar, lemon juice, garlic, pepper and red pepper flakes. Stir to combine.
- Pour the marinade over the pork. Seal the plastic bag. Marinate pork tenderloin for 4 hours or up to overnight in the refrigerator. When ready to grill the pork, remove the storage bag from the refrigerator and let it sit at room temperature for 30 minutes. While the tenderloin is resting, cook the pineapple slices over medium high heat on the grill. Grill the slices until grill marks appear on the pineapple flesh, turning once while cooking so that grill marks are on both sides of the pineapple slice. Remove the pineapple from the grill and let it cool to room temperature.
- Remove the pork tenderloins from the marinade and shake off the excess. Grill the pork and let it rest on a platter after cooking for 10 minutes.To finish the pineapple, put the grilled slices into a large bowl. Add the cilantro, lime juice, bourbon and lime zest. Toss the pineapple slices until evenly coated with the lime cilantro mixture. Slice the tenderloin and garnish with a sprinkle of flaky sea salt. Serve the pork warm or room temperature with the grilled pineapple.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.