I finally got around to grilling pork tenderloin with grilled pineapple all cooked with Dizzy Pig Pineapple Head rub. OUTSTANDING! Given how quickly this meal can be made I can see this becoming a part of our weekday meal rotation with no problem.
I grilled the pork tenderloin direct unraised at 400°. I was surprised at how quickly these things cooked as I was at 140° internal temperature in no time. I believe next
time I'll just raise the grid a bit by using some fire bricks as I ended
up with a bit more char on the first side than I was looking for (not
burnt, just too much). Although I would definitely lower the grid back
down to grill the pineapple and in fact might even use a spider next
Mrs. Parallel and I had a disagreement as to how to prepare the
pineapple so we did it both ways to see which we thought was really
best. She seemed to think that cutting the pineapple into rounds rounds
leaving the core intact. I though cutting into slabs would be best. I
think we decided that rounds would make it easier to cook given
consistent thickness but that we need to buy one of those peeler/corer
tools seeing as how we're going to be doing this a LOT.
Everyone just loved this especially the kids. This is such an awesome meal and just SOOOOOOOOO simple to cook it's unreal.
Every time my elbow bends my mouth flies open.