Ingredients Pork Pork Tenderloin Grilled Pork Bowl with Pineapple and Cilantro 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 Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on July 1, 2017 Print Rate It Share Share Tweet Pin Email 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 Rate it Print