Recipe found in Food & Wine Annual Cookbook - 2011 p 166
I made this tenderloin on Sunday. I started marinating the pork Sunday morning. The marinade was very easy to make. Simply throw all of the ingredients into the blender. The one change I made was that I cut up the fresh ginger into smaller pieces before putting into the blender. I just know that my blender wasn't able to chop up the single large piece into smaller pieces.
 |
| Pork Tenderloin in the marinade |
The pineapple salsa was very simple to make. Chop and drop. Stir at the end. I really like the texture that the jicama adds. The ripe pineapple brings in the sweetness, the jalapeño add some spice. I may have to make this more often. I think it would also pair great with some grilled chicken during the summer.
 |
| Pineapple-Jicama Salsa |
The pork was simply grilled after being marinated for several hours. Very tasty.
 |
| Just off the grill |
No comments:
Post a Comment