Pork With Pineapple Bbq Salsa And Sweet Potatoes Food

GRILLED PORK LOIN WITH PINEAPPLE SALSA

Steps:

• Heat grill to high heat.
• Mix pineapple, red pepper, cilantro and dressing until well blended. Cover and refrigerate until ready to serve.
• Combine coating mix and seasonings in large plastic bag. Brush lime juice evenly onto meat. Place meat in bag with coating mixture; close bag and shake until meat is evenly coated. Remove meat from bag; place in disposable roasting pan, or on large piece of foil that has been poked in several places with holes. Press any remaining coating mixture onto meat.
• Turn off one of the grill burners, then place meat on that side. Close lid of grill. Cook 1 hour or until meat is cooked through. (Pork is done when meat thermometer inserted into thickest part of meat registers 145°F.) Serve with the pineapple mixture.

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

GRILLED PORK TENDERLOIN AND SWEET POTATOES

Steps:

• Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
• Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
• Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
• Photograh by Ryan Dausch

ROASTED PORK TENDERLOIN WITH PINEAPPLE AVOCADO SALSA

Steps:

• Preheat oven to 400°F. Brush roasting pan with 1 tablespoon olive oil.
• Mix minced garlic with remaining 1 tablespoon olive oil, brush all over the pork tenderloin. Sprinkle salt over pork tenderloin.
• Place in oven and roast 20 - 25 minutes until an instant-read thermometer inserted into the center registers 155°F.
• Remove from oven. Rest 5 - 8 minutes before slicing. Spoon Pineapple Avocado Salsa over the tenderloin to serve. Or serve the Pineapple Avocado salsa alongside.
• While the pork tenderloin is roasting, chop all ingredients, placing into a mixing bowl.
• Toss together, season with salt to taste.
• Place sliced pork tenderloin on a serving platter. Spoon Pineapple Avocado Salsa over the tenderloin and serve.

PINEAPPLE BBQ PULLED PORK

Steps:

• Place pork shoulder and chicken broth in a slow cooker.
• Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

PULLED PORK WITH PINEAPPLE BARBECUE SAUCE

Steps:

• Add all of the barbecue sauce ingredients to a saucepan. Gently bring to a simmer and cook for a few minutes until the sugar is dissolved and the mixture has thickened slightly (it will thicken a bit more as it cools).
• Set aside until the pork is ready. Can be kept in the fridge for a day or two in advance. (This recipe makes about 1 cup of sauce. If you like a lot of sauce with your pork, or if you have a cut of meat on the larger side, you might consider making a 1.5 or double batch!)
• Light the grill with the coals on one side of the grill.
• Lightly season the outside of your pork with salt. Remember that the sauce has plenty of salt and flavor, so I go easy on seasoning meat itself here.
• Add the pork to the cooler side of the grill (over indirect heat), cover and allow to cook for about 3 hours or until internal temperature reads around 150-160F.
• Once the pork reaches 150-160 degrees F, remove it from the grill with sturdy tongs and wrap it tightly in aluminum foil. This helps keep moisture in and cuts down on the overall cooking time. Return to the grill, cover and continue to cook until the internal temperature is about 203 degrees F.
• Remove the pork from the grill, allow to cool down slightly, and then shred with two forks.
• Mix the shredded pork with the pineapple barbecue sauce or serve it on the side.

PORK CHOP WITH SWEET POTATO AND PINEAPPLE

Steps:

• Cut sweet potato and pineapple into 1 -2 inch chunks. Cook in 4 qt pot with pineapple juice while frying pork chops. Add spash of Worchester or hot sauce and 1-2 cups of brown sugar.
• Bread pork chops by placing eggs in pie dish. Take 1 cup flour add 2 tsp paprika. add salt and pepper to taste. Place 2 tablespoons olive oil in skillet. Dip pork chop in egg and lightly batter with flour mixture. Cook each side for 4 minutes. Place in stock pot.
• Once all pork chops are cooked add sweet potato and pineapple mixture on top of pork chops. Top off with chicken stock to cover all ingredients.
• Simmer for 1 hour. Place pork chops in baking pan and coat pork chops with some of the sauce from stock pot. Bake at 400 while pork chops are in oven take a 1-2 cups of sauce add more brown sugar and reduce to thicken. Drizzle pork chops with reduced sauce. Serve with sweet potato and pineapple.

JERK PORK TENDERLOIN WITH GLAZED SWEET POTATOES

Steps:

• Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
• Trim any excess fat and silver skin from the tenderloins.
• Brush the paste over the meat; cover and refrigerate for 2-4 hours.
• Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
• In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
• Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.
• Brush potatoes on both sides with the oil mixture.
• Grill the tenderloins and potatoes over direct medium heat until the pork is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes.
• Let the pork rest for 3-5 minutes before slicing on the bias.
• Serve warm with the potatoes.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

GRILLED PORK LOIN RECIPE

Steps:

• Combine the pineapple juice, olive oil, garlic, rosemary and salt and pepper in a long shallow bowl or large ziplock bag. Place pork in the marinade, seal and refrigerate for 1 hour. Heat grill to medium. Remove pork and pat dry, discard marinade. Grill pork tenderloin about 3-5 minutes on each side. Turn heat to low and cook another 10 minutes until inside reached 140°F. Remove from grill and cover with foil, let sit for 10 minutes before slicing. Over a medium high grill, place pineapple spears on the grates. Cook about 3 minutes on each side until nice grill marks have formed and the pineapple is warmed through. Serve with sliced pork tenderloin.