We ate a lot of pork in various ways, including pork tenderloin, when I was growing up next door to my grandparents, Pa and Nonnie. They raised their own pig(s) for a time, so they always knew what they had been fed. I suppose that they were early organic and free-range farmers without knowing that they were! The meat was always good and none was wasted. My grandfather’s smokehouse still stands today behind where my Aunt Sue now lives. I can still remember the aroma that wafted from there for days as the smoke slowly made its way throughout the hams, bacon and other cuts he had hanging in there. Oh, and the ribs……..smack my lips!
Aren’t they cute?
We really didn’t live in the country-just past the Town Branch Bridge and only two miles from the city limits –but at various times we had chickens, cows, goats, horses and a garden – always a wonderful garden. I think watching my grandparents work the land and prepare the harvest from it probably instilled in me my love of cooking and gardening. Pa would plow the garden in early spring with me trailing along behind. The feel of the cold, fresh dirt on my barefeet still brings pleasant thoughts to my mind. It’s almost as if I can feel it now. My Nonnie’s good cooking (I think I’ve mentioned that before.) was down-to-earth but heavenly. During the school years, she worked with our local school’s cafeteria — no premixed, prepared foods in HER cafeteria! Almost everyone ate in the cafeteria, unlike today. During the summers she always prepared a huge mid-day lunch, and the leftovers if there were any (and there always seemed to be some) became our supper. There was always at least one meat dish and four or five vegetables plus dessert! Of course, there were always a million dishes and pots and pans to wash as well. Guess who got the job of washing or drying? I don’t recall that anyone worried much about calories or fat grams at that time, but none of us were fat. I wonder what happened?
After she retired, and long after my Pa died, Nonnie kept Perfect Daughter for me the year after she was born. They formed a very special bond. Nonnie was proud of her then, but I think she would be even prouder of the woman, wife, mother and physician she has become. (Here’s a picture of her with Lilly, one of her special deliveries.) And I absolutely know she would have spoiled Perfect Babies rotten! I sure do miss Nonnie and Pa at times. They were really good people.
While I don’t fry pork chops like my Nonnie did, I do prepare lean cuts of pork. I particularly like the tenderloin because of its size and ease of cooking. A loin is just too much for us, so the tenderloin or loin chops are my alternatives. The following recipe comes from Emeril; we really like it. I also have one for tenderloin with blackberry sauce that I will share soon. In the meantime, try this one.
Grilled Pork Tenderloin with Pineapple Salsa
2014-01-17 18:42:20
Ingredients
- 2 l-lb. pork tenderloins, trimmed
- 6 tablespoons olive oil
- 1 tablespoon ground chipotle chile powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried Mexican oregano, crushed
- 1 1/2 tablespoons minced garlic
- 2 jalapeno peppers, seeded and minced (You may want less.)
- 3 tablespoons fresh lime juice (NOT the fake stuff)
- 1 pineapple, peeled and cut crosswise into 1/2 inch slices
- 1/4 cup finely chopped red onion (don't substitute)
- 2 tablespoons minced red bell pepper (or yellow or green)
- 1 tablespoon chopped fresh cilantro leaves
Cilantro oil
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh mint leaves
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Place cilantro and mint leaves in blender and pulse. Slowly add olive oil and emulsify. Season with salt and pepper.
- Pineapple Salsa: Brush pineapple slices with 1 tablespoon of the olive oil. Place on a hot grill and cook, turning occasionally, until the slices are slightly softenend and browned, about 2-3 minutes. (I usually do this in a grill pan on top of the stove because I like to make the salsa up ahead of time. And...you can cheat and use pineapple slices...but not the kind in heavy syrup. Try the fresh, however. The taste is worth the extra little bit of trouble.) Remove from grill and allow to cool to room temperature. Dice the pineapple, removing the hard cores, and place in a sealable plastic or glass container (do not use metal). Add the red onion, 2 tablespoons of lime juice, 2 tablespoons of olive oil, bell peppers, pinch of salt, jalapeno peppers and chopped cilantro. Set aside while pork cooks. (I think you can eliminate the olive oil here. Try it both ways to check for your preference.)
- Tenderloins: Rub the tenderloins all over with 2 tablespoons of olive oil and sprinkle with the chipotle chili powder, 2 tablespoons of salt, the pepper, and the oregano. Rub the tenderloins all over with the garlic and sprinkle the lime juice over all. Allow to marinate at least 45 minutes (preferably longer) in the refrigerator.
- Prepare the grill to high. Place the tenderloins on the hottest part of the grill and cook turning occasionally for about 10 minutes. If you will angle the tenderloin across the grill, it will leave nice cross-hatch grill marks on the meat. Reduce the heat and continue to cook until you reach an internal temperature of 145 degrees with a meat thermometer. We like our tenderloin slightly rare, so we usually do not cook ours quite this long. This will, of course, vary with different grills. Overcooked pork is not pleasant:( Remember that the meat will continue to cook after being removed from the grill. Allow it to sit loosely covered with aluminum foil for about 5 - 10 minutes in order to retain the juices in the meat. Slice the tenderloins diagonally into 1-inch slices. Serve with the cilantro oil and salsa. Use the cilantro oil lightly until you decide whether you like it.
- Alternatives: If you like jerk seasoning, I suggest trying Walkerswood Jerk Seasoning. I think it is the best. Instead of the seasonings listed above, just rub the tenderloins sparingly with the jerk seasoning and proceed as otherwise directed. I usually prepare these in the morning before work if possible, wrap with plastic wrap and place in the refrigerator until about 20 minutes before grilling.
- Also, I have subsituted both mango and papaya for the pineapple. Peel and grill before slicing (cool first). YUM! Try adding in fresh blueberries or blackberries sometime for a different touch.
Notes
- Note: I usually only prepare 1 to 1/2 of a tenderloin for just the two of us and adjust the recipe accordingly.
Dining With Debbie https://diningwithdebbie.net/
Two of my favorite foods – pork tenderloin and pineapple! I love this recipe – I will have to try it sometime soon. It looks and sounds absolutely delicious!
Jill
Thank you so much for leaving a comment on our blog! I appreciate your kind words. I will be a regular visitor on your blog…I LOVE to cook! You and your church family are constantly in my prayers. May God hold you all tight. Tenille Rauls
Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers