1 red pepper
1 ripe pineapple, peeled, cored, cut into 1-inch slices
1 tablespoon ginger juice*
1 teaspoon jalapeño pepper sauce**
Zest and juice of 1 lime
3 scallions, thinly sliced
1 tablespoon sugar
Salt and freshly ground black pepper
2 pounds pork tenderloins, silver skin trimmed off, cut into 1 1/2-inch thick medallions
7 strips quality thick bacon, cut in half
1 red pepper
1 ripe pineapple, peeled, cored, cut into 1-inch slices
1 tablespoon ginger juice*
1 teaspoon jalapeño pepper sauce**
Zest and juice of 1 lime
3 scallions, thinly sliced
1 tablespoon sugar
Salt and freshly ground black pepper
2 pounds pork tenderloins, silver skin trimmed off, cut into 1 1/2-inch thick medallions
7 strips quality thick bacon, cut in half
PREPARATION
- Preheat Wolf Outdoor Grill on medium high for 10 minutes with hood closed.
- Place the red pepper and pineapple on the grill.
- Allow the pepper to char on the outside, turning as needed.
- When mostly blackened and charred, place in a small bowl and cover with plastic wrap for 10 minutes, then remove, stem, seed and peel off the blackened skin.
- Finely dice and return to the bowl.
- Set aside.
- Cook the pineapple 10 minutes or until slightly charred, turning slices over halfway through cooking.
- Remove from grill to a cutting board and cool slightly.
- Dice into 1/4-inch pieces.
- Place in bowl with red pepper.
- Add ginger juice, pepper sauce, lime zest and juice, scallions, sugar, salt and pepper.
- Set aside.
- Wrap each pork medallion in 1/2 piece bacon strip and secure 3 bacon wrapped medallions on one long metal skewer, allowing for about 1/2” between medallions.
- Season with salt and pepper.
- Repeat with remaining medallions.
- Place pork medallions on hot grill and grill for 3 to 4 minutes. (Cook with hood closed as much as possible.)
- Turn skewers over and continue to cook for 4 more minutes, or until the meat reaches an internal temperature of 150°F.
- Continue to grill another 2 minutes.
- Remove from grill and cover with foil.
- Serve with salsa.
* To make ginger juice: Lay a clean kitchen towel on surface. Using the fine side of a grater, grate ginger onto towel. Gather corners of towel and squeeze ginger juice into small bowl, wringing firmly. Measure 1 tablespoon; and add to salsa. Discard ginger pulp.
** Green Tabasco sauce.
PREPARATION
- Preheat Wolf Outdoor Grill on medium high for 10 minutes with hood closed.
- Place the red pepper and pineapple on the grill.
- Allow the pepper to char on the outside, turning as needed.
- When mostly blackened and charred, place in a small bowl and cover with plastic wrap for 10 minutes, then remove, stem, seed and peel off the blackened skin.
- Finely dice and return to the bowl.
- Set aside.
- Cook the pineapple 10 minutes or until slightly charred, turning slices over halfway through cooking.
- Remove from grill to a cutting board and cool slightly.
- Dice into 1/4-inch pieces.
- Place in bowl with red pepper.
- Add ginger juice, pepper sauce, lime zest and juice, scallions, sugar, salt and pepper.
- Set aside.
- Wrap each pork medallion in 1/2 piece bacon strip and secure 3 bacon wrapped medallions on one long metal skewer, allowing for about 1/2” between medallions.
- Season with salt and pepper.
- Repeat with remaining medallions.
- Place pork medallions on hot grill and grill for 3 to 4 minutes. (Cook with hood closed as much as possible.)
- Turn skewers over and continue to cook for 4 more minutes, or until the meat reaches an internal temperature of 150°F.
- Continue to grill another 2 minutes.
- Remove from grill and cover with foil.
- Serve with salsa.
* To make ginger juice: Lay a clean kitchen towel on surface. Using the fine side of a grater, grate ginger onto towel. Gather corners of towel and squeeze ginger juice into small bowl, wringing firmly. Measure 1 tablespoon; and add to salsa. Discard ginger pulp.
** Green Tabasco sauce.
1 red pepper
1 ripe pineapple, peeled, cored, cut into 1-inch slices
1 tablespoon ginger juice*
1 teaspoon jalapeño pepper sauce**
Zest and juice of 1 lime
3 scallions, thinly sliced
1 tablespoon sugar
Salt and freshly ground black pepper
2 pounds pork tenderloins, silver skin trimmed off, cut into 1 1/2-inch thick medallions
7 strips quality thick bacon, cut in half
PREPARATION
- Preheat Wolf Outdoor Grill on medium high for 10 minutes with hood closed.
- Place the red pepper and pineapple on the grill.
- Allow the pepper to char on the outside, turning as needed.
- When mostly blackened and charred, place in a small bowl and cover with plastic wrap for 10 minutes, then remove, stem, seed and peel off the blackened skin.
- Finely dice and return to the bowl.
- Set aside.
- Cook the pineapple 10 minutes or until slightly charred, turning slices over halfway through cooking.
- Remove from grill to a cutting board and cool slightly.
- Dice into 1/4-inch pieces.
- Place in bowl with red pepper.
- Add ginger juice, pepper sauce, lime zest and juice, scallions, sugar, salt and pepper.
- Set aside.
- Wrap each pork medallion in 1/2 piece bacon strip and secure 3 bacon wrapped medallions on one long metal skewer, allowing for about 1/2” between medallions.
- Season with salt and pepper.
- Repeat with remaining medallions.
- Place pork medallions on hot grill and grill for 3 to 4 minutes. (Cook with hood closed as much as possible.)
- Turn skewers over and continue to cook for 4 more minutes, or until the meat reaches an internal temperature of 150°F.
- Continue to grill another 2 minutes.
- Remove from grill and cover with foil.
- Serve with salsa.
* To make ginger juice: Lay a clean kitchen towel on surface. Using the fine side of a grater, grate ginger onto towel. Gather corners of towel and squeeze ginger juice into small bowl, wringing firmly. Measure 1 tablespoon; and add to salsa. Discard ginger pulp.
** Green Tabasco sauce.
