Hawaiian Pineapple Pork
Hawaiian Pineapple Pork
- Main
- 1 can canned chipotles in adobo
- 2 teaspoons instant coffee (decaf preferred)
- 1 whole pineapple (peeled and cored)
- 1 kg pork tenderloin
- salt and pepper (to taste)
- Preparation
- Mince the canned chipotle peppers, making sure to include both the seeds and the adobo sauce for heat and smokiness. In a small bowl, mix the minced chipotles with instant coffee. Stir until it forms a thick, gritty paste. Pat the pork tenderloins dry with paper towel, then coat them evenly with the chipotle-coffee rub. Let them rest while preparing the grill.
- Cooking/Assembly
- Fire up your Grill and let the coals settle down, Place pork tenderloins on grill and cook for about 1 to 1.5 hours.. While pork is smoking, grill pineapple slices over direct medium-high heat until caramelized, about 2-3 minutes per side. Remove and set aside.
- Finishing
- Grill pork tenderloin over direct heat, turning occasionally to develop charred crust. Cook until internal temperature reaches about 80C at thickest point. Remove and let rest for at least 3 minutes before slicing.
The chipotle-coffee rub creates a bold, complex flavor. Don't skip the resting period as it ensures juicy pork.
Storage: Leftover pork keeps in refrigerator for 3-4 days
Nutritional Notes: High protein, gluten-free