Tag Archives: Pineapple

Grilled Pork Churrasco with Fresh Pineapple Salsa

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Pork_Churrasco1 (1 of 1)Here’s another delicious outdoor recipe (I’m trying to get as many in as I can before our short New England summer comes to an end). Churrasco is basically grilled meat, which is popular in many South American countries, as well as some European countries. The pork tenderloin strips for this dish marinate in an herbed, smoked paprika mixture for a couple of hours, so plan ahead for this one! I’ve got to say that it’s well worth the wait — the flavors of the grilled, marinated pork combine very well with the fresh pineapple salsa. I hope you’ll try this dish!

1 cup vegetable oil
2 Tbsp smoked paprika
4 garlic cloves, peeled and finely grated or minced
2 Tbsp fresh thyme leaves
1 rounded tsp minced fresh rosemary
1 tsp salt
1/4 tsp ground black pepper
2 1-lb pork tenderloins, trimmed

3 cups peeled, cored pineapple, cut into 1/4-inch chunks (about 1/2 a large pineapple)
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
2 – 3 chopped, seeded jalapeño peppers
Tabasco sauce

Steamed white rice

Heat oil in a small heavy sauce pan over medium-low heat. Whisk in the paprika and cook 5 minutes (very gently, so as not to burn the paprika) to infuse the oil. Remove from heat and let cool to room temperature (I put it in a bowl and then into the fridge to speed up the cooling process).

Pour oil mixture into a blender. Add garlic, thyme, rosemary, salt and pepper. Blend marinade Pork_Churrasco2 (1 of 1)until herbs are finely chopped.

Cut each pork tenderloin lengthwise into 4 strips. Pound each strip in between plastic wrap to a 1/3-inch thickness. Place pork strips in a zip lock freezer bag;  pour marinade into the bag and seal. Toss the mixture well, ensuring that pork is completely coated. Place in the refrigerator to marinate for at least 2 hours (turning occasionally).

Meanwhile, prepare the salsa by combining the pineapple chunks, yellow bell pepper, green onions, cilantro, jalapeño peppers and several shakes of the tabasco sauce (to taste) in a medium bowl. Season with a bit of salt and pepper. Place salsa in the refrigerator for a couple of hours while the pork marinates.

Prepare the grill. Remove pork strips from the marinade and grill about 2 minutes on each side.

Serve the pork with the pineapple salsa and steamed white rice.

Serves 4.

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Grilled Pork and Pineapple Tacos

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Grilled_Port_and_Pineapple_Tacos1 (1 of 1)There’s nothing better than grilling outdoors when it’s hot, humid and buggy, as it’s been here the past several days. Here’s a great taco recipe for that perfect back yard picnic, featuring marinated, grilled pork and pineapple. For this outdoor recipe, you’ll need to plan a bit ahead, as the pork needs to marinate overnight. It’s well worth it, because the pork turns out very tender and flavorful, and the grilled pineapple adds a nice sweetness. I hope you’ll try it!

1 medium pineapple, peeled, cored and cut into 1/2-inch slices
8 dried red chili peppers (such as pasilla), stem and seeds removed
1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, very finely shredded or minced
3/4 tsp salt
1/2 tsp ground cumin
1/8 tsp ground cloves
2 lbs boneless pork loin, cut into 1/2-inch slices
16 6-inch corn tortillas, wrapped tightly in aluminum foil
1 bunch green onions, chopped
1/4 cup cilantro leaves
1/2 red bell pepper, diced
Sour cream (optional)
Lime wedges
Hot pepper sauce (such as chipotle-flavored Tabasco sauce)

Place chili peppers in a medium bowl;  cover with boiling water and let stand for 30 minutes, until soft. Drain and set aside.

In a food processor, add the chili peppers, one of the pineapple slices, orange juice, vinegar, garlic, salt, cumin and cloves. Process until smooth.

Arrange pork slices in a 3-quart baking dish. Spread chili pepper mixture evenly over the pork, ensuring that every slice is completely covered. Cover with plastic wrap and refrigerate overnight.

When ready to cook the meat, prepare the grill. Remove the pork from the marinade (discarding marinade).

Place the pork slices on the grill, cover and cook for 7 minutes (turning once in between).Grilled_Pork_and_Pineapple_Tacos2 (1 of 1) Remove pork and place pineapple slices on the grill. Cover and cook 7 minutes (turning once in between). If there’s room, also place the tortilla packet on the grill (the tortillas cook 7 minutes, as well).

Cut the pork and pineapple into small chunks, then combine in a large bowl. Fill the warm tortillas with the pork/pineapple mixture. Garnish with the green onions, cilantro, diced red bell pepper and a dollop of sour cream. Serve with lime wedges and chili pepper sauce.

Serves 8 to 10.