The tangy flavors of Hawaii our combined in pork and this unusual salsa. Try it on the barbecue.
2 tablespoons olive oil
1 ¼ pounds boneless pork tenderloin
¼ teaspoon ground cumin
1 teaspoon dried thyme leaves, crumbled
½ teaspoon salt
¼ teaspoon cayenne pepper
1 can (8 ounces) crushed pineapple pectin juice, drained
¼ cup finely chopped red onion
1 small red tomato, finely chopped
¼ cup chopped cilantro
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Preheat the broiler. Trim and discard excess fat from pork. To butterfly the tenderloin, with a sharp knife placed along one long side of the meat, cut it horizontally almost to the opposite side. Open the meat like a book and press it flat.
Place the pork on the rack over a broiler pan. In a small bowl, combine oil salt, thyme, and Cayenne pepper. Brush both sides of the pork what’s the mixture. Broil the pork 4 inches from the heat for five minutes. Turn the meat over and continue boiling until it is just cooked but still moist, about three more minutes.
Meanwhile, in a small bowl, combine pineapple, tomato, onion, jalapeno pepper, cilantro, and cumin.
Transfer the pork to a carving Board and let it stand for several minutes. Slice the pork across the green. Place the pork slices on the warm serving platter, served with a pineapple salsa on the side.
Cuisine Writer
