Grilled Pork Bowl with Pineapple and Cilantro

Name: Grilled Pork Bowl with Pineapple and Cilantro
Total time: 40 min
Ingredients: 1 cup boiling water; 1/4 cup sugar; 2 English breakfast tea bags; One 1-pound pork tenderloin, butterflied and flattened; Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored; 1 red onion, cut through the core into 1/4-inch wedges; 1/3 cup extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 1/4 cup fresh lime juice; 2 tablespoons minced cilantro, plus sprigs for serving; Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

5.0

(3)

2 Reviews

Food & Wine’s Justin Chapple marinates pork tenderloin in lightly sweetened tea before grilling it. It’s the star in these satisfying rice bowls, along with grilled pineapple, red onion and a bright lime dressing. Slideshow: More Pork Recipes

By

Justin Chapple

Updated on July 1, 2017

Total Time:

40 mins

Yield:

4

Ingredients

1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving
Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

Directions

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.
Light a grill or preheat a grill pan. Drain the pork and pat dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño and the lime dressing.

John Kernick