From My Kitchen: Pineapple Serrano BBQ Pork

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:

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!

2 responses to “From My Kitchen: Pineapple Serrano BBQ Pork”

  1. If you use white vinegar instead of apple cider the flavor is more tangy and mixes better with the Pineapples and Serrano. Also for less healthy but faster prep you can use store bought ketchup, vinegar, brown sugar, then peppers and pineapples. I leave the chunks when I bottle it so that flavor marinates. I also leave the bottle out for a few hours and shake randomly.

    1. Gotham Foodie Avatar
      Gotham Foodie

      Excellent, thank you!

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