Isla Bonita Pork Tenderloin
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Skaggs Estate in Crandall, Texas in 1987. From "Catsrecipes Y-Group"[1]
Ingredients
- ¼ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon dry mustard
- 2 pork tenderloins trimmed of fat
- 1 teaspoon salt
Pineapple salsa
- 3 cups fresh pineapple chunks
- ½ cup chopped red bell pepper
- 3 tablespoons chopped red onion
- 3 tablespoons chopped fresh basil
- 1 tablespoon balsamic vinegar
- 4 teaspoons white wine vinegar
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon salt
Procedures
- In a small bowl combine allspice, ginger, cinnamon, nutmeg and mustard then set aside.
- Using a sharp knife remove and discard any silver skin and visible fat from the pork.
- Pat the pork dry then sprinkle with spice rub all over the pork and rub it evenly over the surface.
- Cover and set aside for at least 30 minutes or refrigerate up to 24 hours.
- Preheat grill to medium high.
- Grill pork directly over medium heat for 25 minutes, turning every 5 minutes.
- Transfer to a cutting board and set aside to rest for 10 minutes before carving.
Pineapple salsa
- Combine pineapple, pepper, onion, basil, vinegars, flakes and salt in medium serving bowl.
- Cover and chill at least 1 hour to blend flavors.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
