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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 29 2009

Grilled Hoisin Marinated Pork with Pineapple-Grilled Green Onion Relish

1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 cloves garlic, coarsely chopped
1 teaspoon sesame oil
1 (2 pound) boneless pork tenderloin
Salt and freshly frond pepper

Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.


Pineapple and Grilled Onion Relish

2 green onions
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 small ripe pineapple, peeled and diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro

Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.