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pork tenderloin and pineapple kabobs

fishlessmanfishlessman Posts: 16,624
edited November -1 in EggHead Forum
pork tenderloin and pineapple kabobs, marinated the tenderloin chunks wit 2 tbl soy, 1 tbl fish sauce, 1 tbl sugar, a bunch of cilantro, 1 tsp pepper, 5 cloves garlic and enough water to make a paste in the food processor. 2.5 hours in the marinade. 500 direct on the lower grill to char the exterior. sweet chili garlic sauce poured on afterwards




  • Big'unBig'un Posts: 5,909
    As usual, your cooks look great!
  • RascalRascal Posts: 3,348
    That's fabulous! Gonna try it for sure! Looks like you used fresh pineapple. Was the chili sauce prepared or did you put it together?

    Thanks, Rascal
  • fishlessmanfishlessman Posts: 16,624
    i got the chili garlic sauce from the asian market near me, seems those places sell for about a third the cost of a regular supermarket. you simmer down a cup of sugar with a half cup of white vinegar, half cup of water, a tsp salt, 3 or 4 big cloves of garlic roughly chopped into a light syrup, pour into a bowl and add 1 to 2 tbsp chili garlic sauce and let cool on the counter.
  • I think I will try that on my next pork loin. It looks really good.Tonight, however, the loin gets butterflied.
  • Beanie-BeanBeanie-Bean Posts: 3,092
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