Wednesday, July 30, 2014

Pork Tenderloin with Pineapple

My husband likes to experiment, mostly with grilling meats. The other night he went to grill this pork tenderloin only to find us out of propane for the gas grill (that's both tanks, not just one). Sooooooooooo, switch to "roast mode" in the oven.  Don't you love that when it happens?  Ummmm, not so much, but this turned out amazingly delicious using pastured pork from Sunny Cedars Farm. 
If you've never tried pastured pork, you are missing out on a real treat, because "real pastured pork" is NOT the other white meat.
"Pork is now marketed as “the other white meat,” because that’s what you get in the grocery store – a nondescript, flavorless white meat that has to be brined or marinated to give it any flavor. At Sunny Cedars, we know how pork is supposed to be - dark rosy pink, perfectly marbled, rich and juicy, and bursting with flavor!" 

1 - 1.5 lb. pastured pork tenderloin
1 cup fresh pineapple, pureed (using a food processor)
1 tbls. Teriyaki sauce
2 tbls. Acala Farms Pure Cottonseed Oil
1 tbls. local raw honey (we used Turkey Creek Bee Farm)
1/2 tsp. mixed cracked pepper
1/2 tsp. thyme leaves
1/2 tsp. spicy globe basil
1 tbls. minced garlic
1 small onion, sliced thinly
*Sliced fresh pineapple to serve with roast if desired

Combine pureed pineapple, Teriyaki sauce, honey, cracked pepper, herbs, garlic and onion in a food processor and process until smooth. While food processor is on, drizzle in cottonseed oil. Reserve 1/3 cup of marinade to baste on pork.

Place pork tenderloin in a zip-top bag with remaining marinade and seal bag, removing air. Massage pork and marinade with your hands to evenly distribute.  Place in the refrigerator at least 3 hours (you can do this in the morning and let it sit all day if desired).

Remove tenderloin from marinade and place on a cooling rack over a rimmed baking sheet. Preheat oven to 450 degrees and roast 15-20 minutes; baste with reserved marinade, reduce heat to 350 degrees and continue roasting another 15 minutes or until internal temperature reaches 145 degrees using a digital meat thermometer.  Remove from oven, cover with foil and let rest 5-10 minutes before carving. While roast is resting, heat fresh pineapple slices to serve with tenderloin (if desired).


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