Ingredients:
- 2 pork tenderloins (1200 g or about 2.5 lbs.)
- ¼ cup fresh or canned pineapple chunks (70 g)
- ¼ a white onion or ⅓ cup diced (50 g) (I used chopped, frozen.)
- ½ cup cilantro
- ½ -1 whole jalapeño, depending on how spicy you like it (I seeded mine.)
- 6 cloves minced garlic (or frozen Dorot cubes)
- 2 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 2 tsp. kosher salt
- ½ tsp red pepper flakes (optional)
Directions:
- 1. Start by trimming any fat or silver skin off of your pork tenderloins. Add them to a large Ziploc bag.
- 2. Blend or food-process the remaining ingredients to form the marinade. If it’s too thick to come together, add a little more vinegar. (If the marinade seems spicy from the jalapeños, don't freak out. Once it's grilled/oven-baked, it is definitely not spicy.) Pour marinade over the pork tenderloins, making sure to move the pork around in the bag so it’s evenly dispersed. Leave on the counter to marinate for at least an hour before cooking or store in the fridge if you’ve got more time. It’s great overnight for more flavor!
- 3. Pull it out of the fridge 30-60 minutes before you cook to bring it to room temperature. Sprinkle the tenderloins all over with a good fresh pinch of kosher salt and:
- Option 1: Place in a preheated air fryer at 400 degrees. Cook for about 20 minutes, turning half-way through. Check the temperature at 17 minutes or so and remove from fryer when you’ve reached an internal temp of 140-145 degrees!
- Option 2: On the stove-top, preheat a skillet to high heat, and sear pork on all sides for about 2-3 minutes. Bake on a baking sheet in a 400 oven for 10-15 minutes, and remove from oven when you've reached an internal temp of 140-145 degrees!
- Option 3: Grill by searing over high heat for a couple of minutes per side to get some good color, then turn down to medium heat and cook for 10-15 minutes until you reach an internal temp of 140-145 degrees!
- 4. Let it rest for 10 minutes before you slice so you don’t lose all the juices! Thinly slice against the grain.
*www.lillieeatsandtells.com