Prairie Creek® Pork Tenderloin al Pastor

Ingredients

• 2 1/2 lbs Pork Tenderloin, All Natural
• 2 ea Onion Yellow Medium, peeled & sliced
• 2 C Pineapple Chunk In Juice Import
• 1 1/4 lbs Potato Sweet Fingerlings, Roasted
• 1 Tbsp Salt Coarse Kosher
• 1/2 C Cilantro, Fresh

Marinade

• 2 Tbsp Adobo Sauce
• 1/8 oz Chipotle Pepper Chipotle In Adobo Sauce, 3 each
• 2 Tbsp Garlic Chopped in Water
• 1 Tbsp Chili Powder Light
• 1 Tbsp Cumin Seed Ground
• 1 Tbsp Cinnamon Ground Korintje
• 1 C Pinapple Juice leftover from chunks

Preparation

1. To make the marinade, place chipotle, adobo sauce, chopped garlic, chili powder, cumin, cinnamon and pineapple juice in a
   food processor.
2. Next, clean pork tenderloins (remove/peel silver skin). Place in 1/2 pan and cover with marinade and rub, working the marinade into the loins. Place in refrigerator covered. Let stand for 2-3 hours, do NOT marinate over night.
3. Then, slice onions 1/2 to 3/4 inches thick and grill till tender. Hold warm, rough cut when plating. Place sweet potato fingerlings on 1/2 sheet tray along with pineapple chunks. Sprinkle with kosher salt roast in convection oven 350° F for 20–25 mins. Remove pork tenderloin from refrigerator and let stand room temp for 15-20 mins. Shake off excess marinade and place on hot chargrill.
4. Grill until internal temp reaches 145° F (rotating as needed). Pull from grill and let rest 2–3 mins to allow for carryover cooking and juices to set.
5. Finally, slice pork 1/4 inch thick on bias and serve topped with grilled onions and cilantro. Serve with roasted sweet potato fingerlings and pineapple on side.

• Type: Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 4 • FALL 2017
• Tags: Dinner, Entrée, Pork
• Print

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