Smoky Pork Tenderloin with Pineapple Chilli Salsa
- Yield: 4
Description
Juicy pork tenderloin wrapped in crispy bacon and basted with pineapple glaze. Serve with sweet-spicy salsa and cooling slaw for a taste sensation.
Ingredients
Smoky Pork Tenderloin with Pineapple Glaze
1 kg pork tenderloin
1 Tbsp (15 ml) olive oil
2 Tbsp (30 ml) Cape Herb & Spice Smokehouse BBQ Rub
1 x 432 g tin crushed pineapple (in light syrup)
1 tsp (5 ml) wholegrain mustard
1 Tbsp (15 ml) ground ginger
1 tsp (5 ml) smoked paprika
2 Tbsp (30 ml) honey
1 Tbsp (15 ml) Cape Herb & Spice Texan Steakhouse Rub
¼ C (60 ml) water
2 Tbsp (30 ml) white wine vinegar
¼ C (60 ml) BBQ sauce
400 g streaky bacon
Pineapple Chilli Salsa
1 x 440 g tin pineapple rings, drained
1 Tbsp (15 ml) brown sugar
1 small red chilli, finely chopped
30 g fresh coriander, roughly chopped
½ C cucumber, diced
2 sprigs of fresh mint, finely chopped
1 avocado, finely diced
Instructions
Smoky Pork Tenderloin with Pineapple Glaze
Prepare a medium heat braai and preheat the oven to 180 °C.
Rub the tenderloin with olive oil and coat in Cape Herb Smokehouse BBQ Rub. Wrap the tenderloin with streaky bacon, slightly overlapping each rasher. Use toothpicks or butcher’s string to secure. Set aside.
To make the glaze, combine the crushed pineapple and syrup, mustard, ginger, smoked paprika, honey, Cape Herb & Spice Texan Steakhouse Rub, water, vinegar, and BBQ sauce in a large pan. Simmer until slightly thickened, then blend with a stick blender until smooth.
Brush the wrapped tenderloin with the pineapple glaze and braai until the bacon is crispy and browned. Brush with glaze again, then transfer to the oven for 15-20 minutes to finish cooking, alternatively, wrap in foil and continue to braai until the internal temperature reaches 71 °C. Allow to rest for 10 minutes before slicing.
Pineapple Chilli Salsa
While the pork is cooking, preheat a cast iron pan to very hot. Char the pineapple rings until caramelised. Remove from the heat and slice into chunks.
Combine the pineapple and the remaining salsa ingredients in a large bowl. Mix to combine and then taste and adjust the seasoning.
To Serve
Serve sliced pork tenderloin topped with pineapple chilli salsa. Add dollops of remaining pineapple glaze and serve with your favourite slaw.
