Hawaiian Pork Pineapple Buns

Chinese-style, glazed bbq pork tenderloin with a hint of the islands.

Photo by Crystal S.

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tsp. salt

  • 3

    tsp. each worchestershire sauce & brown sugar

  • 1

    (1 lb.) pork tenderloin

  • 1/4

    c. each ketchup & hoisin sauce

  • 1

    tbl. each toasted sesame oil, minced garlic, minced ginger, soy sauce

  • 6

    slices fresh pineapple

  • 12

    Hawaiian Sweet Rolls

  • Butter lettuce

Directions

1. Place pork in large ziploc bag & marinate with salt, worchestershire sauce & brown sugar for at least 3 hrs. 2. Make the glaze: In a small bowl mix ketchup, hoisin, sesame oil, garlic, ginger & soy sauce. Reserve half the mix in separate bowl for glazing later. 3. Preheat grill 350-400 degrees. Lay pork on the grill & cook until meat reaches 135 degrees on meat thermometer, approx. 15 min. 4. Using a pastry brush and one bowl of glaze, cover pork with glaze, reserve 2 tbl. for pineapple. Cook the pork until glaze has slightly carmelized, turning occassionally. Cook until pork reaches approx. 145 degrees in the center. 5. Place pork on a cutting board, tent with foil, let rest approx. 15 min. 6. Lay pineapple slices on grill, brush with 2 tbl. glaze, cook, turning once, until grill marks appear, approx. 4 min. each side 7. Cut pork into 1/2 inch thick slices. Cut a large cut across the top of each roll. Fill each roll with one piece of pork, one slice of pineapple and a small piece of butter lettuce. Drizzle with 1/2 tsp. of reserved glaze. Serve immediately. Enjoy!

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