Rum glazed pork tenderloin with grilled rineapple relish
1 small pineapple, peeled, cut into 1/2-inch rounds, cored
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
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
Find Out More
1 habanero chilli, left whole with 3 slits cut into chilli
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.