This is the season for grilling. Outside of New York, most people have a deck or a yard, in which they can prop up a grill, so they can make hot dogs, burgers, grilled chicken, all kinds of good stuff. But if you’re like me, a grill pan will have to do, being that I live in a Bronx apartment without a backyard. So far it hasn’t stopped me from making some delicious meals. This one is different and delicious. It takes a few steps, but it is my no means hard to prepare. Jot it down for a weekend get-together, or even the upcoming Labor Day. It’s something you can wow your guests and/or family with!
What you’ll need:
for the pork:
- 1 1/2 – 2 pounds of pork tenderloin or pork filet
- 2 tsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 10 tbsp Pineapple-Serrano BBQ sauce
- shredded red cabbage
- sandwich rolls
for the pineapple-serrano BBQ sauce:
- 1 tbsp peanut oil
- 1 large red onion
- 2 serrano peppers (with seeds if you like it spicy)
- 3 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 large garlic clove, minced
- 3/4 cup pineapple juice
- 1/2 cup vegetable stock
- 1/2 cup tomato sauce
- 3 tbsp molasses
- 3 tbsp dijon mustard
- 3 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- juice of a small lemon
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
Heat the peanut il in a sauce pan over medium heat. Add onion, 1 tbsp vinegar, and 1/4 tsp salt. Sauté until softened, about 10 minutes. Add garlic and sauté another minute.
Stir in pineapple juice, broth, tomato sauce, molasses, mustard, tomato paste, sugar, Worcestershire sauce, lemon juice, chili powder, paprika, black pepper, and the remaining vinegar and salt. Bring to a boil, then reduce to a simmer. Simmer uncovered for 12 minutes while stirring occasionally. Adjust seasoning if necessary.
Heat an outdoor grill, or a grill pan and add olive oil. Season the pork with salt and pepper. Baste both sides with the pineapple-serrano BBQ sauce. Grill the pork over medium-high heat for about 12 minutes. Baste the pork with the BBQ sauce again, and keep grilling for another 10 minutes.
Slice the pork on a cutting board to your preference, and add them back into the saucepan with the BBQ sauce. Stir well. Place on sandwich rolls and top with red cabbage.
Bon appétit!
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