Rum glazed pork tenderloin with grilled rineapple relish
Recipe by:
Bobby Flay
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Easy
- For the pork
- 750g pork fillet, trimmed of excess fat
- 2 tbsps canola oil
- Glaze, recipe follows
- Pineapple relish, recipe follows
- For the pineapple relish
- 1 small pineapple, peeled, cut into 1/2-inch rounds, cored
- Canola oil
- Salt and freshly ground black pepper
- 4 spring onions, thinly sliced
- 1 serrano chilli, finely diced
- 3 tbsps rice vinegar
- 1 tbsp freshly chopped coriander leaves
- Honey, to taste
- For the glaze
- 2 tbsps canola oil
- 1 small red onion, coarsely chopped
- 2 cloves garlic, chopped
- 50g dark brown muscovado sugar
- 250ml dark rum
- 1 litre chicken stock
- 1 habanero chilli, left whole with 3 slits cut into chilli
- 2 cinnamon sticks
- 2 star anise
- Salt and freshly ground black pepper
For the pork:
1) Preheat the griddle, high heat.
2) Brush the tenderloin with 2 tbsps of oil and season with salt and pepper. Griddle until crusty and charred on both sides and the internal temperature reaches 63C on an instant-read thermometer, brushing with the glaze during the last few minutes of griddling. Remove from the griddle, brush with more of the glaze and let rest 5 minutes before slicing into 1cm thick slices.
3) Serve the pork with the relish.
For the pineapple relish:
1) Preheat the griddle, high heat.
2) Brush the pineapple with a few tbsps of oil and season with salt and pepper. Griddle until golden brown on all sides. Remove the pineapple from the griddle, cut into small dice and transfer to a bowl.
2) Add the onion, chile, vinegar, a few tbsps of oil, coriander and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
For the glaze:
1) Heat 2 tbsps of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half.
2) Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
3) Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
1) Preheat the griddle, high heat.
2) Brush the tenderloin with 2 tbsps of oil and season with salt and pepper. Griddle until crusty and charred on both sides and the internal temperature reaches 63C on an instant-read thermometer, brushing with the glaze during the last few minutes of griddling. Remove from the griddle, brush with more of the glaze and let rest 5 minutes before slicing into 1cm thick slices.
3) Serve the pork with the relish.
For the pineapple relish:
1) Preheat the griddle, high heat.
2) Brush the pineapple with a few tbsps of oil and season with salt and pepper. Griddle until golden brown on all sides. Remove the pineapple from the griddle, cut into small dice and transfer to a bowl.
2) Add the onion, chile, vinegar, a few tbsps of oil, coriander and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
For the glaze:
1) Heat 2 tbsps of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half.
2) Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
3) Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
